Suzanne Goin's Cavolo Nero

[Sasha]

Does anyone have a recipe? I just bought some black kale... Thanks!

[oakjoan]

I found this by searching for goin and cavolo nero. It also has a recipe for bass that goes with the greens....I left that at the bottom of this post, but didn't get the amount of bass. You'll have to search. Here's cavolo nero recipe.

Italian Greens

2 bunches cavolo nero, stemmed and cleaned
1/2 rosemary sprig
1 dried red chilli d'arbol
1 yellow onion; peeled, thinly sliced
2 garlic cloves; peeled, thinly sliced
Salt; to taste

Garnish

¾ cup California Raisin-pinenut relish
toasted breadcrumbs


Method:
1. For the Grilled Wild Bass: Marinate the bass fillets with lemon zest, 1 tablespoon of chopped thyme and parsley.

Melt the butter in a sauté pan over medium heat until it foams, then add the shallots, 1 teaspoon of chopped thyme and a pinch of salt. Gently sauté the mixture over low heat, stirring frequently, for about 25 to 30 minutes. Once they are evenly caramelised, remove the pan from heat and set aside.
2. For the Farro: Heat a clean, medium saucepot over medium heat, and add ¼ cup Dandaragan Estate Olive Oil, the thyme sprigs, one chilli and the bay leaf to the pot. Let the herbs sizzle for about 2 minutes in the oil and then add the onion wedges, celery and carrot. Cook the vegetables for about 10 minutes until golden brown and softened. Add the farro to the pot with salt and stir with a wooden spoon to coat the farro with the oil. Add the sherry and 5 cups of water and bring to a boil. Then reduce heat and simmer for about 12 minutes, or until tender. Drain the faro, set aside and allow it to cool.
3. For the Italian Greens: Blanch the cavolo nero in salted boiling water for 2 minutes, drain, allow to cool, then squeeze out the excess water with your hands.
4. Heat a medium saucepot over medium heat and pour in 1/3 cup Dandaragan Estate Olive Oil. Add the rosemary sprig and one chilli and let them sizzle in the oil for about one minute. Add the thinly sliced onion and garlic. Season with salt to taste and cook gently over medium to low heat for about 10 minutes, or until the onion is soft and starting to colour slightly. Then add the cavolo nero to the pot and stir to mix well. Season with more salt and cook the greens slowly over low heat for about 30 minutes, stirring often until they turn a dark, almost black colour and become slightly crispy on the edges. Adjust seasoning and set aside.
5. Heat 2 tablespoons of Dandaragan Estate Olive Oil in a large pan and sauté the cooked farro for 5 to 6 minutes, tossing, until it is slightly crispy. Then add the cooked shallots and cooked cavolo nero and toss well. Adjust seasoning. Spoon the mixture onto large dinner plates.
6. Forty minutes before you are ready to serve, light the grill. When the fire is ready (it will glow deep red embers), season the marinated bass fillets on both sides with salt and pepper and brush them with Dandaragan Estate Olive Oil. Grill the fishes, skin side down, for 3 to 4 minutes, and then turn them over and grill for a few more minutes until the flesh is just cooked through.

[Sasha]

Thanks! I'm going to try it tonight.