Cheesy Polenta with Caramelized Onion, Mushroom, Kale and Egg

Ingredients

For the polenta:

4 and 1/2 cups water

1/2 tablespoon salt

1 and 1/4 cups coarse grind cornmeal

1-2 ounces of Gruyere, grated (or whatever kind of cheese you like)

For the vegetables:

1 tablespoon extra-virgin olive oil

1 medium yellow onion, sliced

Pinch salt

8 ounces mushrooms (sliced)

1 clove garlic, minced

1 head kale, stems removed and coarsely torn

4 eggs, poached

Parmesan-Reggiano cheese, grated (optional)

Instructions

1. For the polenta:  In a large saucepan, bring the water to a boil over high heat.  Meanwhile, start caramelizing your onions.

2.  Add in the salt.

3. Slowly whisk in the polenta until smooth.  Reduce the heat to low and cook until the polenta is thickened and creamy, about 15 minutes.

4. Remove the pan from the heat and add in the Gruyere cheese, stirring until completely melted.  Set aside (but keep the polenta warm.)

5. For the vegetables:  In a sauté pan over medium heat, heat the olive oil until shimmering.

6. Add the onion slices and a pinch of salt.  Cook, stirring the onions frequently, until they are golden and caramelized, about 10-15 minutes.

7. Add in the mushrooms, stirring frequently, until the mushrooms have let off some of their moisture and have softened, about  5 minutes.

8. Add in the garlic and cook until fragrant, about 30 seconds

9. In batches, add the kale and stir until it wilts.

10. Divide the polenta between your servings bowls and sprinkle with the Parmesan Reggiano.  Top the polenta with the mushroom mixture.  Place a poached egg (or two) on top, and season to taste with salt and pepper.  Enjoy.

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Soup With White Beans & Kale

INGREDIENTS

1 cup dry white navy beans
1/2 medium onion, chopped
4 garlic cloves, minced
2 tbsp good quality olive oil
1 small white potato, peeled and chopped into small cubes
8 cups vegetable stock
1 lemon, squeezed
1/2 cup dry  pasta (optional)
3 oz parmesan cheese, grated
2 cups kale, chopped
garnishes
olive oil
salt and pepper
Parmesan cheese

INSTRUCTIONS

Immerse the beans in cold water, and soak overnight for at least 12 hours. Rinse and set to the side.
In a large soup pot, on low-medium heat, fry the onion and garlic in olive oil until translucent. Add the potato and continue to fry for another minute. Add the vegetable stock, juice from one lemon, and beans and simmer for 40 minutes or until the beans are soft.
Add the pasta (which is optional) and parmesan cheese, and continue to simmer until the pasta is al dente, approximately 10 minutes. Add the kale and simmer until tender, and the pasta soft. At this point, you may need to add some boiling water to the soup, as some of the stock may have evaporated (1/2 - 1 cup should be sufficient).
Serve with a drizzle of olive oil on top, season with salt and pepper and grated Parmesan cheese.

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Kale Salad

Ingredients

Salad Dressing:
1 1/2 tbsp freshly squeezed lemon juice
1/2 tbsp rice wine vinegar
12 capers, roughly chopped
1 to 2 large anchovies, roughly chopped
1/2 tsp Worcestershire sauce
1 tsp Dijon mustard
1/4 cup extra virgin olive oil
Kosher salt and freshly ground pepper to taste

Salad:
2 sweet onions
2 sprigs fresh thyme
1 sprig fresh rosemary, about 1 inch long
3 1/2 tbsp extra virgin olive oil, divided
2 to 3 slices day-old, best-quality bread

1 small bunch Lacinato kale
2 slices thick cut bacon
1/2 cup grated ricotta salata cheese
Kosher salt and freshly ground pepper to taste

Instructions:

For the salad dressing: Add lemon juice, rice wine vinegar, capers, anchovy, mustard, and Worcestershire sauce to bowl of blender and whir until thoroughly mixed and smooth. With the motor of the blender or hand blender running, add olive oil in a thin stream until thoroughly emulsified. Taste — the dressing should taste vibrant and lemony. Add a pinch or two of salt, a grind of pepper, and more lemon if needed. Put dressing aside until needed.

Roast onions: Heat oven to 350 degrees. Cut onions in half, then slice in half moons about 1/4-inch thick. Place onions, thyme, and rosemary on rimmed baking sheet. Drizzle with 2 tbsp olive oil and mix with your hands until herbs and onion slices are coated. Add 1/4 teaspoon salt and a grind or two of black pepper. Mix with your hands again. Place pan in oven and roast for about 60 to 75 minutes or until onion slices have turned golden and soft and are caramelized. Start checking after about 60 minutes and remove onions before they begin to char. Burnt onions are not delicious!

Make croutons: Cut bread into large bite-sized cubes. Keep crusts on for more rustic croutons. Heat 1 1/2 tbsp olive oil in large heavy pan, like cast iron. Add bread cubes and cook over low heat, turning occasionally, until all surfaces of bread cubes are toasted and golden. Remove and set on a paper towel-lined plate. Sprinkle with salt while still warm and set aside. (Croutons can be made a few days ahead.
Prepare kale: Wash kale in cold water. Several rinses may be needed to remove dirt and grit. Dry kale with a few layers of kitchen towels. Working carefully, remove thick stems from kale and roll kale leaves into long cigarette-style rolls. Cut kale into very thin strips. Add kale to salad bowl or serving plate. Pour 3/4 of the salad dressing over kale and toss with tongs or your hands until all leaves are coated.

Cook bacon: When onions are just starting to turn golden at the tips, slice bacon lengthwise and then cut into one-inch pieces. Sauté bacon in small skillet over medium low heat until cooked and crunchy. Pour bacon onto kale. If there is any rendered bacon fat in the skillet, add a spoonful of this to the kale, if you like. Remove onions from the oven and add them and any juices to kale. Mix thoroughly with your hands or tongs — the hot onions and bacon will slightly wilt the kale.

Finishing the salad: Add croutons and ricotta salata to salad. Pour in reserved salad dressing if salad looks a little dry. Toss again. Taste and adjust seasonings if needed, adding a pinch or two of salt, a grind of pepper, or additional lemon. Enjoy!

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