Kale & Mushrooms with Bacon

By: Feed by Round Pond


Meaty lacinato kale teams up with wild mushrooms and streaky applewood smoked bacon for a vegetable-based dish big enough to pair with our Rutherford and  Reserve Cabernet Sauvignons.

2 bunches kale, stems removed
8 oz local seasonal mushrooms, chopped
1 Tbsp fresh garlic, chopped
8 oz applewood smoked bacon, medium diced
3 Tbsp shallots, minced
2 Tbsp Thyme, chopped
1 cup chicken stock
2 oz Round Pond Italian or Spanish Extra Virgin Olive Oil
Salt & Pepper as needed

Bring a large pot of water to a boil, add 1 Tbsp salt per quart.  Blanch kale in batches until tender, 3 -4 minutes, then remove and place in ice water bath to shock.  Once cooled, remove from ice to drain dry of excess water.

Empty pot and add 1 Tbsp olive oil over high heat.  Add Bacon and stir to render until lightly crisp.  Remove to paper towels to blot dry.  Drain fat, then add 2 Tbsp fresh olive oil.  Sauté mushrooms, in batches if necessary, until fully cooked throughout.  Add shallots and thyme, and season to taste with salt & pepper.  Add garlic and sauté until aromatic, 1 min, then add cooked bacon and kale.  Toss to coat, add chicken stock to pick up fond in pot.  Check and adjust seasoning if needed. Plate in a large serving dish and enjoy!

Serves 6

Feed by Round Pond

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The Feed by Round Pond is a collective voice of the staff that embodies the ethos of all we do--from making wine to making artisanal food products to just plain having fun--here at Round Pond.