Ribollita (don’t be afraid of Kale)

Ribollita – Keto and Non-Keto
Make and Serve with Bella Rossa (or Barbera or Sangiovese – it’s a multi-tasker)

1 lb Kale
1 T olive oil
½ t. fennel seed
1 lb Chorizo sausage, cut in 1” chunks
6 cloves of garlic, chopped
1 T smoked paprika
1 14.5 ounce can fire roasted tomatoes with juice
3 C. chicken stock
½ C. bold red wine like Barbera or Bella Rossa
1 LARGE onion (divided use) ½ of it chopped (both versions),
½ of it sliced very thinly (Non-Keto Version)
¼ C. shredded Asiago or Parmesan or Romano cheese
Extra olive oil for drizzling
4-6 thick slices country bread, toasted (obviously for the non-keto version)

First, wash the kale. Pull the leafy part from the stems. DO NOT throw away the stems, they are awesome if treated properly. Pile up the leaves and cut them into strips – this is called Chiffonade or “cut into strips“. Cut the stems into ½” pieces. Heat the oil in a large soup pot over medium-high heat and add the sausage. Saute, stirring occasionally, until lightly browned. Remove sausage with a slotted spoon and set aside. If you feel you must pour off some of the oil left in the pot at this point, I completely understand. Add the Kale stems and the chopped onion (not the sliced onion) to the pot and saute until the onions soften, about 4-5 minutes. You are looking for soft, not browned. Add the garlic, fennel seed, paprika and Kale leaves and cook for 1 minute more. Put the sausage back in the pan and add the stock, the wine and the can of fire-roasted tomatoes. Simmer over medium heat for 20 minutes. Serve topped with heavy sprinkles of cheese! This is the Keto Version of the Stew. For non-Keto yumminess, don’t add the cheese yet – do this instead:
Preheat the oven to 375 degrees. Place the contents of the pot in a large, ovenproof casserole. Layer the bread slices over the top of the stew. Layer the sliced onion over the top of the bread. Sprinkle the cheese over the top of the onion slices. Drizzle with oil. Bake 30 minutes until the bread and onions are golden brown. Serve, making sure each portion gets a big hunk of bread with onions and cheese. You. Must. Try. This!

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