Sauté of Lacinato Kale, Onions, Tomatoes, and Salami

Use this as is for a side dish, or cook some pasta such as orecchiette, cavatelli, or casarecce (or whatever) and use this as a sauce. Don’t forget to add 4-6 ounces of the pasta water to the dish to help form the sauce. It may seem odd to use salami here, but it is not uncommon in Italy, and the right salami can bring a lot of flavor to a dish. The Toscano called for here is typically flavorful and fairly easy to find.  For this dish, larger fat grains are good, and a fine deep flavor with some spice is good.

INGREDIENTS:

1 bunch lacinato kale, stemmed and cross-cut into roughly ¼ inch wide strips, washed and drained

1 small white or yellow onion, minced

2-3 cloves garlic, minced

2-3 tomatoes, seeded and minced finely

1-1½ inches or ¼ cup heaping Toscano salami, peeled and cut into 3/16^th to 1/4 inch dice

¼ cup red wine, or as needed

Salt and pepper to taste

Olive oil as needed

1 teaspoon of fresh oregano, marjoram, or a mixture, minced

Optional-10 basil leaves cut into chiffonade

METHOD:

Heat a 10-inch skillet over medium heat. When the skillet is hot, film with oil and heat up. Add the salami dice and cook until crisp and fragrant. Use a slotted spoon to remove the salami to a bowl, leaving the oil in the pan behind.

Add the garlic and onion and toss to combine. Season with salt and pepper and cook without scorching the vegetables. When they are soft and fragrant, add the tomatoes to the pan and toss to mix. Season with salt and pepper, and add the herbs. Cook, stirring with a wooden spatula to break down the tomatoes, and cook until they are a sauce-like consistency.

Push the sauce to the edge of the pan and add a little oil. Add in half the kale and use tongs to turn it in the sauce at the edge of the pan. Scatter with the basil and turn some more. Continue cooking and turning the kale until it has wilted. Make well in the pan center and add the remaining kale. Drizzle with a little oil, and use the tongs to turn it and mix in with the rest of the vegetables in the pan. Add the red wine and put a top on the pan for 30-60 seconds, just long enough to help the vegetables soften a little in the steam.

Remove the top, stir, and add the reserved cooked salami, scattering it over the contents of the pan. Cook to heat everything through, taste and season with pepper, and salt if needed. Use tongs and slotted spoon to transfer vegetable to a serving dish, and if there is any liquid still in the pan, cook down to a syrup and drizzle onto the vegetables. Dish is ready to serve.

Serves: 4

Source: Chef Andrew E Cohen