30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Fried Fatback And Greens
Fried Fatback And Greens
Fried Fatback And Greens
⏱2h
👥4
🔥600 cal
Hard
🍽️Italian
A luxurious take on the classic, using duck fat to render lardo and slow-cooking the greens for maximum flavor and tenderness. Finished with a touch of sherry vinegar for brightness.
8 ouncesLardo-cut into 1/2 inch cubes
1 poundTuscan Kale (Cavolo Nero)-washed and chopped
A luxurious take on the classic, using duck fat to render lardo and slow-cooking the greens for maximum flavor and tenderness. Finished with a touch of sherry vinegar for brightness.
Render the Lardo: In a large, heavy-bottomed pot or Dutch oven, melt the Duck Fat over medium-low heat. Add the Lardo and cook, stirring occasionally, until crispy and golden brown, about 30-40 minutes. Remove the crispy lardo and set aside, reserving the duck fat in the pot.
Slow-Cook the Greens: Add the thinly sliced Garlic and Red Pepper Flakes to the pot with the duck fat and cook for 1 minute, until fragrant. Add the Tuscan Kale, Chicken Stock, and Sherry. Bring to a simmer, then reduce heat to low, cover, and cook for 60-90 minutes, or until the kale is very tender.
Finish the Greens: Stir in the Sherry Vinegar. Season to taste with Fleur de Sel and Freshly Ground Black Pepper.
Serve: Divide the slow-cooked greens among plates. Top with the crispy fried Lardo and a drizzle of Extra Virgin Olive Oil.
Ingredients
4
8 ounces225 gLardo-cut into 1/2 inch cubes
1 pound450 gTuscan Kale (Cavolo Nero)-washed and chopped
2 cups480 mLHomemade Chicken Stock
1/4 cup60 mLDry Sherry
2 tbsp30 mLSherry Vinegar
2 cloves6 gGarlic-thinly sliced
1/4 tsp1.25 mLRed Pepper Flakes
SaltTo tasteFleur de Sel
Black PepperTo tasteFreshly Ground
1 tbsp15 mLExtra Virgin Olive Oil
Equipment
Large, Heavy-Bottomed Pot or Dutch Oven
Cutting Board
Knife
Instructions
Render the Lardo: In a large, heavy-bottomed pot or Dutch oven, melt the Duck Fat over medium-low heat. Add the Lardo and cook, stirring occasionally, until crispy and golden brown, about 30-40 minutes. Remove the crispy lardo and set aside, reserving the duck fat in the pot.
Slow-Cook the Greens: Add the thinly sliced Garlic and Red Pepper Flakes to the pot with the duck fat and cook for 1 minute, until fragrant. Add the Tuscan Kale, Chicken Stock, and Sherry. Bring to a simmer, then reduce heat to low, cover, and cook for 60-90 minutes, or until the kale is very tender.
Finish the Greens: Stir in the Sherry Vinegar. Season to taste with Fleur de Sel and Freshly Ground Black Pepper.
Serve: Divide the slow-cooked greens among plates. Top with the crispy fried Lardo and a drizzle of Extra Virgin Olive Oil.
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