Last night I made this, which is easily one of the best things I've eaten this year -- much more than the sum of its parts. The lemon zest pulls the dish together in surprising ways.
Some minor modifications: I used much less thyme, because our thyme plant is dry and stunted. I used two cloves of garlic, not one. I poured off all but one tablespoon of the bacon grease before adding the olive oil. And I used polenta taragna, which is a combination of ground buckwheat and corn, instead of regular polenta. I finished the polenta with a small bit of half and half -- cheese seemed too rich.
Best of all, this dinner helped me get over the disaster earlier this week in which I roasted some buttercup squash and made a beautiful soup, only to find that it tasted like feet. It was irremediable. The squash had some sort of moldy rot, invisible to the eye, that had completely saturated the soup with strong funk. We ate grilled cheese sandwiches for dinner.
Kale has redeemed me. I love greens with all my heart.
1 comment:
Dad is growing kale this winter. I'm looking forward to trying many different things. This looks delicious.
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