Wild Boar & Kale on Polenta

06/06/2015

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OLYMPUS DIGITAL CAMERA

OLYMPUS DIGITAL CAMERA

Our temporary neighbor Ryan & his wife Jen are moving to Seattle, so we had him over for dinner one last time before he sets out on an epic road-trip adventure with our friend Sam. Their car trip will take them from Florida to Washington state. (Simultaneously, my brother Thomas and his wife are moving and road-tripping the other US diagonal: NY –> LA.) Both road-trippers make me pine for seeing the country through car windows.

We used the *last* of our chorizo boar, sadly. But our garden kale is still going strong. This recipe was amended from the NYTimes.

Ingredients:

1 lb chorizo boar sausage (or spicy sausage)
1 bunch fresh kale, deveined and chopped
2 T olive oil
1 c chopped red onion
3 cloves garlic, sliced
2 c tomato sauce
½ c dry red wine
1 c beef broth

Instructions:

First, cut your sausage if it’s in links (ours is in casings, but it’s like ground when it’s chopped. Whatever works best for you.) Next, trim heavy stems from kale and discard. Rinse, then chop kale leaves. Heat 3 tablespoons oil in a 4- to 5-quart heavy skillet, sauté pan or casserole. Add onion and garlic and cook, stirring, over medium heat until softened. Add sausages to the onion and garlic, and cook, stirring, until they begin to brown. Add about a third of the kale and when it has wilted, continue adding kale until all has wilted. Stir in tomato sauce, broth and wine. Simmer over low heat about 20-30 minutes, season with salt and pepper, covered.

The NYTimes article recommends serving this over pasta, but I served it over polenta.

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