2 ounces thinly sliced Genoa salami - 1/8 to 1/4 inch wide
1 tablespoon unsalted soft butter
Directions
1. Whisk honey and vinegar in a small bowl and set aside.
2. Fill a 5 to 6 quart pot with water and add 1 tablespoon kosher salt. Bring to boil.
3. Trim the stems from the kale and cut into two inch strips horizontally. Boil for 4 to 7 minutes until just tender. Drain and spread out on a cookie sheet with a tea towel or paper towels to dry out slightly for 10 to 15 minutes.
4. Heat the olive oil and saute the shallot rings over medium heat until soft and slightly browned. Remove to a plate and add the salami strips, sauteing and breaking them up until crisp, about 3 minutes. Transfer to a small plate.
5. Add the kale to the pan and toss with the fat until heated through. Don't over cook or it will start to weep. Off the heat, add the honey vinegar mixture and toss well. Add the shallots and butter and toss until the butter is melted. Transfer to a serving platter and garnish with the salami. We could have eaten much more of it. Yummy!
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