The [trademarked chocolate and peanut butter confection] Challenge. I have recently discovered dark greens. For the last two weeks I have made a collard side dish. Gee, you don’t have to cook dark greens into sludge like our mothers did! Maybe it is time to revisit kale.
To meet this week’s challenge I will have to work in chocolate and peanuts, but for this dish the greens will be the star. A little peanut butter and ground nibs to give the sauce a thickness and base should be enough.
Karl’s Kale with Mushrooms
2 Tbs. butter
½ cup yellow onion, finely chopped
½ lb. Crimini mushrooms
1 lb. kale, rinsed and chopped coarsely
1 cup white wine, separate uses
3 garlic clove, crushed
½ tsp. raw cacao nibs, crushed
½ tsp. grated fresh ginger root
1 Tbs. peanut butter
¼ tsp. salt
½ tsp black pepper
1 green onion, white part only, chopped fine
1. Strip the leafy part if the kale from the rib of the leaf (a quick slide if the knife down the rib takes them right off.
2. Cut the ribs into 1½ – 2 inch pieces.
3. Shred the leafy parts finely.
4. In a large sauté pan, cook the onion in the butter over a medium heat.
5. When onions are starting to pick up some color, add the mushrooms amd kale ribs and continue sautéing for 5 minutes.
6. Add the leafy part of the kale and ¼ cup of white wine. Cover the pan and let the greens wilt for two minutes. Stir once half way through.
7. Pull the vegetables to the sides of the pan and add the garlic to the hole in the middle. Cook the garlic for 1 minute.
8. Stir in ½ cup of wine and reduce the heat. Cook covered for 15 minutes, until the greens are almost tender.
9. Just before the greens are done, toast the nibs in a small skillet for one minute over a medium heat.
10. Add the rest of the ingredients and the rest of the white wine. Continue cooking until the peanut butter has dissolved and the sauce has thickened.
11. Stir the sauce into the kale mixture and toss to coat the vegetables.
12. Put in a serving bowl and garnish with the white parts of the green onion.