Kale is among the few cold-weather crops that can withstand the harsh nights. My kale came from my backyard garden and was the only crop that stayed strong and healthy through the snow we had! Finding local kale is super easy! Most farms sell kale through the winter!
This dish can be vegan or vegetarian - just omit the pork, sub for vegetable stock and don't sprinkle with Parm (for vegans)
- Begin by sauteing a pound of ground pork (Full Quiver Farm, Cartwright Family Farm, Drewry Farm, La Caridad Farm), in oil with salt and pepper. Once brown, remove from pan but save drippings.
- Saute one small white onion and a tablespoon or 2 of garlic in drippings (sub for oil if desired).
- Once the onions begin to caramelize and turn brown, add in 2-3 bunches of kale, stems removed and chopped.
- Turn heat up a tad and continually stir (kale will wilt and shrink). Add in 1 pint of stock (I used homemade veal stock) and turn heat down a tad.
- Stir around, adding more salt and pepper to taste.
- Add 2 pints of tomatoes (I had whole canned baby roma tomatoes from Henley Farms, but store bought canned tomatoes work too) and 2 jars/cans of white beans. Stir around and mix well.
- Add in some Italian seasoning (any fresh or dried herbs can be used - really, this can be seasoned however you prefer - I had a sun-dried tomato basil herb blend).
- Add in 1 more pint of stock and return the pork to the pan.
- Stir well to combine, turn the burner down to low, cover and let simmer for 10-15 minutes. Salt and pepper to taste.
- Serve with toasted bread (home-baked like mine or from a great local bakery like Bakery at Riverside Farm that is at Old Beach Farmer's Market), and sprinkle parmesan and red pepper flakes if desired!