makes four servings
1 to 2 bunches black kale (about 1 pound), washed, stalks removed, sliced into 1/4-inch ribbons
1/4 cup extra-virgin olive oil, divided, plus more for massaging
3 slices thick-cut bacon, roughly chopped
8 ounces wild mushrooms, thinly sliced (such as crimini and chanterelle)
1 medium shallot, minced (about 1/4 cup)
1/4 cup champagne vinegar
1/4 cup grapefruit juice
1 tablespoon honey
1/3 cup toasted hazelnuts, roughly chopped
1 large ruby red grapefruit, cut into segments
Kosher salt and freshly ground pepper
Place kale in a very large bowl. Sprinkle with a couple of pinches of salt and a light drizzle of olive oil. Begin massaging, squeezing fistfuls of the kale and rubbing between your fingers. Once uniformly wilted, set aside and prepare the dressing.
Place a medium saute pan or skillet over medium-low heat. Add bacon and cook, stirring every now and then, until most of the fat has rendered and bacon bits are brown and just crispy. Using a slotted spoon, remove bacon to paper-towel lined plate. Pour bacon fat into a measuring cup. If necessary, add enough olive oil to make 1/4 cup. Pour back into pan.
Add the mushrooms, stir to coat in the fat and spread in an even layer. Don’t touch them for 3 to 5 minutes. They will start to soften and sizzle. Now stir and cook, stirring often until they are golden brown around the edges. Stir in the shallots and cook until mixture is browned and aromatic.
Add vinegar, scraping up any brown bits on the bottom of the pan. Turn the heat off. Add 2 tablespoons olive oil, the grapefruit juice and 1 tablespoon honey. Mix, taste for seasoning and adjust according to your palate.
bacon recipe source: Florida Department of Citrus, P.O. Box 9010, Bartow, FL 33831-9010; Miami Herald, February 20, 2014
1 to 2 bunches black kale (about 1 pound), washed, stalks removed, sliced into 1/4-inch ribbons
1/4 cup extra-virgin olive oil, divided, plus more for massaging
3 slices thick-cut bacon, roughly chopped
8 ounces wild mushrooms, thinly sliced (such as crimini and chanterelle)
1 medium shallot, minced (about 1/4 cup)
1/4 cup champagne vinegar
1/4 cup grapefruit juice
1 tablespoon honey
1/3 cup toasted hazelnuts, roughly chopped
1 large ruby red grapefruit, cut into segments
Kosher salt and freshly ground pepper
Place kale in a very large bowl. Sprinkle with a couple of pinches of salt and a light drizzle of olive oil. Begin massaging, squeezing fistfuls of the kale and rubbing between your fingers. Once uniformly wilted, set aside and prepare the dressing.
Place a medium saute pan or skillet over medium-low heat. Add bacon and cook, stirring every now and then, until most of the fat has rendered and bacon bits are brown and just crispy. Using a slotted spoon, remove bacon to paper-towel lined plate. Pour bacon fat into a measuring cup. If necessary, add enough olive oil to make 1/4 cup. Pour back into pan.
Add the mushrooms, stir to coat in the fat and spread in an even layer. Don’t touch them for 3 to 5 minutes. They will start to soften and sizzle. Now stir and cook, stirring often until they are golden brown around the edges. Stir in the shallots and cook until mixture is browned and aromatic.
Add vinegar, scraping up any brown bits on the bottom of the pan. Turn the heat off. Add 2 tablespoons olive oil, the grapefruit juice and 1 tablespoon honey. Mix, taste for seasoning and adjust according to your palate.
bacon recipe source: Florida Department of Citrus, P.O. Box 9010, Bartow, FL 33831-9010; Miami Herald, February 20, 2014
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