Kale with Apples, Mushrooms and Bacon

jon

Often times, in order to not serve another unthoughtful green salad, i create MAJOR side dishes full of flavor and seasonal freshness for my dinner table. Literally, almost everything in the refrigerator can go in this pot and braise with all of the delicious liquid. Serve with a simple cut of meat and plain starch for a deeply satisfying meal

ingredients

Olive Oil
Garlic
White Onion
Kale (or other hearty green)
Chicken Stock
Porcini Mushrooms
Cortland Apple
Bacon
Generous amount of Rosemary

directions

1
Start oil in a large stockpot on stove. At the same time, take a few dried mushrooms and rehydrate in a small bowlful of water.
2
Add onions and garlic over low heat. Sweat them out for about ten minutes until translucent and slippery. Add bunches of kale, roughly chopped. Add more than you think, they cook down quite a bit. Take dried mushrooms from water DO NOT THROW AWAY LIQUID. Core and dice apples and mushrooms (dried and fresh) into small bits. Very small. Smaller the better, and add to the stockpot. Add broth reserved from re hydrating mushroom, and chicken stock stockpot. This will immediately bring down the temperature and deglaze the pan. Add rosemary and an additional clove of garlic and give everything a whoosh around the pan. Top with a lid and let simmer over low flame for approximately forty five minutes.
3
This dish should cook, and cook and cook much longer than you imagine. The more you cook it, the more the mushrooms, apples and broth absorb into hearty greens. The whole thing should just settle into all of the best flavors of fall.

Source: jon