1 package Garlic Clove Foods Santรฉ 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
- 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, sautรฉ 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
- 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.
