I usually try to make three dishes for my Sunday feasts. I am trying to work around peoples whose diets are completely at odds with each other. Some diners are starch eaters, other are low or no starch eaters. Some people want lots of meat, others want lots of vegetables. I make three dishes so that everyone may balance their meal to their own satisfaction.
My Moroccan chicken uses only the bases of the artichokes. The question always remains, “What do I do with the stems and tender leaves?” While these bits and pieces are not very attractive, it is not in my nature to let them go to waste. Last time I turned them into a dip, but this time I think I will make a sauce out of them to pour over a vegetable dish.
My non-starch eaters really like kale and mushrooms. Sautéing some mushrooms and braising kale until tender sounds like a good idea. Topping them with a savory Moroccan spiced artichoke sauce will either be a hit or a disaster. Faint heart never won fair praises.
Note: The artichoke sauce turned into a disaster, so I left it off the final dish. I spent a lot of time scrapping the leaves for every last bit. However the final sauce was sour and “odd tasting.” To save the dish, I discarded the sauce. This dish did not really need the sauce anyway.
Karl’s Moroccan Kale and Mushrooms
½ lb. button mushrooms
2 Tbs. butter (for Vegan olive oil)
½ cup onion, diced finely
2 cloves garlic, minced
2 tsp. Karl’s Moroccan Spice Mix
1 lb. curly-leaved kale
½ cup chicken broth (for Vegan vegetable broth)
½ tsp. black pepper
Pinch Kosher salt
1. Wipe, stem and slice the mushrooms.
2. Wash the kale and remove the tough center rib by sliding a paring knife down each side to separate the frilly greens.
Tip: You may chop the kale at this point, but it is easier and safer to wait until after you have blanched it. I always worry about losing a finger as I try to hold down and chop a big floppy pile of leaves.
3. Dice the onion and apricots.
4. After you have drained the artichokes, return the hot water to the pot and bring it to a boil again.
5. Add the kale and blanch them for two minutes. When done put them in water to cool them for handling.
Tip: If you wish you may reverse the order and blanch the kale before starting on the sauce.
6. Squeeze as mush water out of the kale as you can and chop the leave finely. Reserve the kale for later.
Tip: This is much easier and safer now that they are a dense wilted mass.
7. Melt the butter in a deep lidded pan, when the butter has stopped foaming, sauté the mushrooms until well browned.
8. Add the onions and sauté until translucent, about three minutes.
9. Stir in the garlic and sauté one minute more.
10. Add the spices and cook for 15 seconds to bloom the flavors.
11. Add the kale, broth, pepper and salt. Toss to mix.
12. Cover the pan and simmer for 20 minutes, until the kale is tender.
13. Remove the lid and let the pan liquids reduce by half.
14. Toss to coat the vegetables with the pan liquid and transfer to a serving bowl.