Sauteed Tuscan Black Kale with Speck

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Here's a flavourful side dish featuring hearty kale and smoky pork from Chef Mark McEwan. You may use other types of kale in place of the black kale (otherwise known as cavolo nero or lacinato kale), and bacon in the place of the speck.

Sauteed Tuscsan Black Kale with Speck by Chef Mark McEwan

Ingredients

Soffritto
2 tbsp olive oil
1/4 cup minced onion
2 tbsp minced fennel
2 tbsp minced celery
2 tbsp minced carrot
Kale
1 large bunch kale
2 oz speck or bacon, diced
1 tbsp olive oil

Preparation

For the soffritto
  1. Heat the oil in a saute pan on medium high. Add all the vegetables and stir frequently to prevent their acquiring any colour. Lower heat and cook until vegetables are completely soft. Set aside.
For the kale
  1. Cut away and discard the stems from the kale. Blanch the leaves in boiling, salted water until they wilt, then drain in a colander.
  2. Meanwhile in a large saute pan, fry the speck in the olive oil over medium heat until it begins to crisp. Add the kale to the pan, and toss to mix with the speck and to heat through. Add the soffritto; toss and heat through.
  3. Season with salt and pepper to taste, and serve.

Adapted from Rustic Italian: Great Italian Recipes Made Easy for Home, by Mark McEwan with Jacob Richler.

Yield: Serves 4 as a side dish

 

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