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About the Recipe: This side dish is easy to prepare and takes only about 40 minutes from start to finish. Add any leftover smoked meats from that holiday dinner, and fresh seedless grapes highlight the flavor of the kale.
Recipe Inspired by Chef Erling Wu-Bower of Pacific Standard Time restaurant – Chicago.
His comments: “This is a delicious, hearty side that’s easy to execute. The green kale adds brightness to the table.,,, It’s also a great way to use leftover turkey meat after carving, or other smoked meats…”
Cook’s Note: The original recipe used 1/2-pound cooked smoked meat. I added pecans in place of the meat and a small amount of smoked bacon. The recipe is prepared for about 4 but can easily be increased. I also added seedless grapes for added color and flavor contrast. The recipe will reheat, but the kale will turn a very deep dark green color. We liked it warm, but it is also delicious when it is chilled.
For More Information: See: https://www.chicagotribune.com/dining/recipes/ct-chef-side-dishes-food-1120-20161109-story.html
pdf for Copy of Recipe – Braised Hearty Tuscan Kale
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