Anthology

A Hearty Appetizer & Wine Pairing

by Casey Pukl

Kale is the ultimate nutritional powerhouse. Red, green, or purple varieties of this cabbage relative all pack a great punch of beta carotene, vitamin c, vitamin k, and calcium! It also contains a nutrient called sulforaphane which has been shown to have significant anti-cancer properties. What more could one ask for?

There are a ton of ways to prepare kale from stir frying to baking it into chips (one of my personal favorites) or even just eating it raw in a salad or juice. Whichever method you choose, be sure to try Sous Chef Kristen Burman’s preparation for this week’s special.

Kale and White Bean Bruschetta 

Served with shaved parmesan and white truffle oil, this appetizer is light enough to start off your epicurean adventure, yet hearty enough to satisfy your initial hunger pangs. It’s simple, elegant, and incredibly tasty. It’s also very easy to make at home, so for all the beginner chefs out there reading, this recipe is for you!

Start by removing the kale leaves from the stems. You’ll want to cut the leaves into strips. Sautee some diced onions along with your kale, then braise in white wine, chicken stock, and seasonings. Simmer together for 20 minutes, then add a tiny bit of cream and stir until slightly thick.

For the white beans, if using fresh beans, you’ll want to cook them in chicken stock with some sauteed onions and celery. Once the beans are heated, add them to the kale. If you’re using canned beans, you can skip that step, and just add them to the kale!

Toast a 3″ x 3″ square of focaccia bread with a little bit of garlic butter, truffle oil, and salt. Once the bread is golden, top with the kale and beans, spoon the sauce over the top, and add some shaved parmesan cheese.

Wine Pairing: White Blend, St. Supery ‘Virtu’, White Meritage, Napa 2010

This blend of Semillon and Sauvignon Blanc has fresh aromas of lemon zest, guava, and tart pink grapefruit. It also has deep notes of toasted oak  and sur lie maturation. There is also a great subtle creaminess that adds a lovely texture following the kale bruschetta.

This glass is great on its own as well— with flavors of lychee, citrus, and tropical fruits, it is perfect for spring.

As always, be sure to come on down and give this great special a try this weekend! This is another chance to try a great wine by the glass that we usually only offer by the bottle.

This weekend we’ve got the Anthology House Band’s Motown & Soul Revue, John Cleary & the Philthy Phew rocking their New Orleans funk, gospel and soul hit maker (and former Shalamar member) Howard Hewett, and then we’re wrapping up Sunday with Luscious Noise! Come on out and enjoy the best kind of sensory overload there is!