Sweet and salty Kalettes
Chef Adam Tortosa adds his spin on Kalettes, the newest vegetable to hit the produce aisle.
Chef Adam Tortosa, San Francisco
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4 cups red currant puree (see note)
1 tbsp. honey
2 tbsp. soy sauce, plus more to finish the dish
2 tbsp. simple syrup (equal parts sugar and water, boiled and reduced)
2 tbsp. ginger juice or freshly grated ginger
3 1/2 tbsp. extra virgin olive oil
1 cup panko breadcrumbs
1/2 tbsp. butter
1 sprig thyme
1 clove garlic, smashed
Salt, to taste
Zest and juice of 1 lemon
1 to 2 cups lollipop kale (Kalettes)
2 slices bacon
1 tbsp. grapeseed oil
Blend red currant puree with honey, soy sauce, simple syrup, ginger juice and 3 tbsp. olive oil and set aside.
Sauté panko in butter and remaining 1/2 tbsp. olive oil. Add thyme, garlic and salt. When crumbs are a nice, golden brown, spread on paper towels and zest lemon on top.
Wash Kalettes and cut off woody bottoms. Cut bacon into small, super-thin pieces about 1 inch wide. With a sauté pan on high heat, add grapeseed oil and bacon. Once bacon is nearly crispy, add Kalettes. Sauté until Kalettes are slightly wilted and finish with a big splash of lemon juice and a small splash of soy sauce (cut the heat or soy will taste bitter and burnt). This dish doesn't need any extra salt because of the bacon and soy sauce.
Place Kalettes on a plate and top with toasted panko crumbs and a dash of red currant sauce.
Note: Red currant puree is available online and at specialty stores. You can substitute with any other tart fruit puree as long as you ensure the other ingredients in the sauce balance out.
Serves 2 to 4