Serves 4. Recipe is by chef-owner John Panaro of Anne’s Table restaurant in Lafayette.
1 bunch kale, greens or collards or kale
1 cup chicken stock
1?3 tbl. oil for pan
1 oz. bacon, pepperoni or chorizo sausage, cut into small dice
1/2 medium onion, minced
1/2 cup large diced pineapple or mango
11/2 tbl. minced garlic
1/4 cup white wine
11/2 tsps. fresh thyme or tarragon
1?8 tsp. salt
1/2 tsp. pepper, or to taste
1. Tear or cut kale leaves from the center rib and tear or cut into bite-size pieces. Wash and leave in colander to drain.
2. Heat chicken stock to a simmer in a small pot.
3. Heat a large sauté pan on medium-high and add oil when hot. Add bacon to the sauté pan and cook 2-4 minutes.
4. Add onions and pineapple and sweat until they lose most of their liquid and barely start to turn brown.
5. Add garlic and stir around pan until you can smell it (about 1 minute).
6. Deglaze the sauté pan with the wine and add uncooked greens, mixing the leaves with the wine solution until they start to wilt. Let the wine reduce until it’s almost gone, then add the chicken stock. Reduce liquid by about half. Simmer uncovered, or cover with parchment paper (or wax paper) and the pan lid, and braise on stove top about 15 minutes. Season with thyme or tarragon, salt and pepper.
Nutritional analysis per serving: 150 calories, 6 grams protein, 18 grams carbohydrate, 6 grams fat, 4 grams fiber, 8 grams cholesterol, 193 milligrams sodium.