• Ingredients: 51
  • Serves: 4
  • Prep: 20 min
  • Bake: 40 min

Mustardy kale with bacon with kale, stems and center ribs discarded, bacon slices, chopped, bunch scallions, chopped, grainy mustard. To make this mustardy kale with bacon for 4 persons you will need 20 min for preaparation and 40 min for baking.

Ingredients

  • 3 lb. kale, stems and center ribs discarded
  • 5 bacon slices, chopped
  • 1 bunch scallions, chopped
  • 2 tbsps. grainy mustard

Black Bean Cakes

  • 1/2 lb. black beans, picked clean and rinsed
  • 1 tbsp. olive or corn oil, plus more for frying
  • 1 small yellow onion, finely chopped
  • 1 small green bell or poblano pepper, finely chopped
  • 1 jalapeño, chopped
  • 1 garlic clove, minced
  • 1 tbsp. honey
  • 1 tbsp. apple cider vinegar
  • 1 tsp. chili powder
  • 1/2 tsp. ground cumin
  • Salt and pepper
  • Flour, for dusting cakes
  • Sour cream and cilantro sprigs, as garnish

Grilled Shrimp

  • 4 bamboo skewers
  • 2 tbsps. olive oil
  • 1/4 tsp. chili powder
  • 1/4 tsp. ground cumin
  • 1/4 tsp. cayenne
  • 1/4 tsp. salt
  • 16 medium or large headless shrimp, peeled and deveined

Coriander Sauce

  • 1 medium shallot, finely chopped
  • 1/2 tsp. grated orange zest
  • 1/4 cup orange juice
  • 1/2 cup white wine
  • 2 tbsps. sherry wine vinegar
  • 1/2 tsp. ground coriander
  • 5 tbsps. butter, softened
  • 2 tbsps. chopped cilantro
  • Salt and pepper

Sausage and Hazelnut Stuffing:

  • 1 cup hazelnuts, roasted and skinned
  • 1 lb. fresh pork sausage
  • 1/2 lb. chicken breast, skinned, boned, and diced
  • 1/2 cup unsalted butter
  • 1 lb. chopped onion
  • 2 cups chopped celery
  • 2 tbsps. sage
  • 1/2 lb. Virginia ham, diced
  • 8 cups stale bread, cut in 1/2-inch cubes
  • 1 cup chopped Italian parsley
  • 3 large eggs, beaten
  • 2 tsps. coarse salt
  • 2 tsps. coarse black pepper
  • 2 oz. Amaretto
  • 1 cup turkey stock

To serve:

  • *Chef Neal Fraser uses Chilean or European Turbot. If neither is available, gray sole or lemon sole can be substituted.
  • **Available at some supermarkets and specialty shops or at earthy.com.

Special equipment:

  • 8 ramekins or aluminum foil muffin cups

Directions

  1. Step 1 Cook kale in a large pot of boiling salted water (1 tablespoon salt for 6 quarts water) until just tender, 10 to 13 minutes, then drain.

    For this step you will need

  2. Step 2 Cook bacon in a 4-quart heavy saucepan over medium heat until crisp. Transfer with a slotted spoon to a paper towel to drain.

    For this step you will need

  3. Step 3 Discard all but 2 tablespoons fat from pan, then cook scallions until soft, about 3 minutes. Stir in kale and mustard and cook over medium-low heat, covered, stirring occasionally, until very tender, about 10 minutes.

    For this step you will need

Nutrition information

Calories 353 Carbohydrates 37 g (12%)
Fat 19 g (29%) Protein 16 g (33%)
Saturated Fat 6 g (29%) Sodium 539 mg (22%)
Polyunsaturated Fat 3 g Fiber 8 g (32%)
Monounsaturated Fat 8 g Cholesterol 25 mg (8%)