The smoky sweet bacon talks to both the sweetness of the carrots and the earthiness of the kale, enhancing both. If you have some King Oyster mushrooms, they would be an excellent addition.
INGREDIENTS:
2 strips bacon, cut into ¼ inch batons (use a thicker-cut, slightly fatty bacon, not the thin kind)
1 bunch lacinato kale, stemmed, torn or cut into bite-size pieces, and washed and drained
4-5 carrots (2 cups, more or less) cleaned and cut into ¼ inch coins
½ medium yellow onion, finely diced
1 clove garlic, minced
1 inch long fresh rosemary tip, whole
Salt and pepper to taste
Olive oil as needed
Water as needed
¼ cup full bodied red wine, or as needed
1 tablespoon red wine vinegar if needed
METHOD:
Heat a 10 inch sauteuse or skillet with lid over medium heat. When the pan is warm, add the bacon and cook until crisp and the fat has rendered. Be sure to not burn the bacon, and crisp it all over. When done, remove with a slotted spoon to a paper towel to drain.
Check the pan; the bottom should be well covered. If not, add some olive oil to ensure it is. When the oil is hot, add the rosemary sprig. Cook, turning, until the oil is quite fragrant. Avoid burning the rosemary. When the oil is infused remove the rosemary.
Raise the heat to medium-high and then carefully add the carrots. Cook the carrots, turning as needed, to color them on the cut surfaces until they are golden turning brown. Push to the perimeter of the pan and lower heat to medium-low.
Add the onion and cook until translucent, stirring to prevent coloring. Add the garlic and stir in. When fragrant, toss with the carrots to combine ingredients and season with salt and pepper. Add ¼ cup water and place the top on. Simmer for a couple minutes, then check to be sure the pan isn’t dry and check the progress of the carrots. When they are almost cooked through but not quite done, check that there is still some oil in the pan, and add some if needed.
Add the kale and use tongs to turn the vegetables in the pan to mix them and get the kale to the bottom. Add the wine and cover the pan. Cook until the lacinato wilts down, stirring with tongs to coat all the kale with the liquid in the pan. If pan runs dry, add more wine in small amounts. Cook just until the kale wilts and is tender enough to eat.
Taste for seasoning and, if you think a splash of tartness would be good, drizzle the vinegar over the vegetables. Season if needed. Toss vegetables to mix well, then scatter the reserved cooked bacon over the vegetables and serve hot.
Chef’s Notes: If you do not eat bacon, use 1 teaspoon of Pimenton de la Vera Dulce and 1 teaspoon maple syrup and add it to a good filming of oil at the beginning of the recipe in lieu of the bacon fat. Try scattering the dish with toasted pine nuts. If you wish, King Oyster mushrooms torn into thick strips or sliced lengthwise and cross-hatched would be good seared first until crispy, and then added with the kale.
Serves: 4
Source: Chef Andrew E Cohen
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