This is another result of a Tour du Fridge. I usually have extra grains in the freezer just for dishes like this. When I cook grains I always make more than I think I’ll need so I can freeze some for dishes like this, or just for a mixed grain pilaf. Defrost gently in the microwave or float the bag in warm water. This dish is great with sausage.
INGREDIENTS:
1 bunch of Russian kale, leaves stripped from the stems, ripped into smaller bits and washed 1 small brown onion, peeled and cut into ¼ inch dice ½ pound button mushrooms halved pole to pole, then each half sliced ¼ inch thick 2-3 smaller carrots, diagonally sliced into ¼ inch thick slices (if the carrot is of a thick diameter, split lengthwise and proceed) 2 cloves garlic, peeled and minced 1½ cups cooked grains such as farro, spelt, wheat berries, or a mixture, at room temperature or warm 1 teaspoon fresh thyme leaves, minced Salt and pepper to taste Olive oil as needed ¼ cup wine, whatever you have ½ cup water, or as needed ¼ to 1/3rd cup pistachios or toasted almonds, choppedMETHOD:
Heat a large sauté pan over medium heat. When hot, coat the bottom with oil and heat the oil.
When hot, add the mushrooms and toss to coat. Cook for a few minutes until they start to color, then season with salt and pepper and a pinch of the thyme leaves.
Add the wine and toss to coat.
Cook until the mushrooms are tender and all the liquid has reduced.
Remove the mushrooms from the pan and reserve.
Lightly film the pan with oil and add the onions.
Toss to coat and cook until they are translucent. Add the carrots and cook, tossing with the onions until the vegetables are just golden.
Add the kale, with the washing water still on the leaves. Drizzle with a little oil and toss with the contents of the pan. Sauté to wilt the kale. When the kale is mostly wilted, add enough water to fill the pan bottom by at least a ¼ inch and cover the pan. Cook until the kale and carrots are tender. Remove the lid and cook off any moisture, or add more water if and steam further if warranted.
Once the vegetables are tender, make well in the center, add a little oil, and add the garlic. Sauté until fragrant and then toss to mix all the ingredients. Add the mushrooms and toss again.
Again, make a well, film with a little oil if needed, and add the grains. Coat with oil and warm in the pan. Stir to mix in.
Season the dish with salt and pepper and sprinkle with the thyme and the nuts. Toss to mix in.
Serve hot.
Chef’s Notes and Tips:
Another dish that lends itself to variations galore. You can sauté loose Italian sausage first thing and then pull it from pan and cook the vegetables in the fat from the sausage. For a vegetarian complete protein, add leftover lentils to the mix or shelling beans and drizzle with yogurt or grate some cheese over the dish. Vary the mushrooms-cook oyster mushrooms until crispy or cut Portobellos into meaty chunks and sauté in wine and garlic. Adding dried cherries or cranberries that have been soaked in hot water is also a nice addition. As well as carrots, you could do this with parsnips or burdock. Collards could be substituted for the Russian kale with very good results, too.
Serves: 4
Source: Chef Andrew E Cohen
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