Gumbo Pilaf

1 package Garlic Clove Foods SantΓ© Fe Pilaf
2.5 cups of Mushroom Broth or Chicken Stock
1 Tbsp Olive Oil
3 oz PSM Bacon Ends, small diced
1 link PSM Andouille, sliced into rings
2 oz PSM Tasso Ham, small diced

  1. In Medium sauce pan, bring broth and olive oil to a boil. Stir in pilaf, cover, and reduce heat to medium. Simmer for 20 minutes or until most of the broth is absorbed. While the pilaf is cooking, sautΓ© the meat over medium heat until crispy. Combine the meat with the pilaf and garnish with pickled kale and roasted peppers from Burge Organic Farm.

Southern Pickled Kale

1 large bunch of Tuscan Kale
4 cloves of garlic, peeled & halved
1 sprig Rosemary
1 sprig Thyme
1 qt Water
1 qt Apple Cider Vinegar
2 Tbsp cup Hot Sauce
2 Tbsp Worchester Sauce
4 oz Kosher Salt
1 oz Dark Brown Sugar

  1. Wash the Tuscan kale until the water runs clean. Slice into thin ribbons. Put everything else into a large saucepan and bring to a boil. Remove the rosemary & thyme. Add the kale and turn off the heat. Allow to cool to room temperature, transfer to a storage container and place in the fridge. Will keep refrigerated for several weeks up to 2 months.