Ribollita (don’t be afraid of Kale)

Here’s a yummy, warming dish featuring Kale.  Kale is soooooo good for you and even Kale-haters (don’t be a Kale-hater) will love this recipe.  Make this and serve with a bold, dry, dry red like Morovino’s Red Sun.

Ribollita
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. strong red wine like Red Sun
1 LARGE onion (divided use) ½ of it chopped, ½ of it sliced very thinly (use a Mandolin if you have one)
4-6 thick slices country bread, toasted
¼ C. shredded Asiago or Parmesan or Romano cheese
Extra olive oil for drizzling

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. This is the base for a great Italian Wedding Soup (see website). OR . . .

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!

Advertisements

, , , , ,

  1. Leave a comment

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: