Recipes

In a large pan over high heat add the olive oil and kale. Sauté  the kale just until it is mostly wilted—do not cook it too far or it will get soggy. Remove the kale from the pan and reserve in a bowl. In the same pan with the heat reduced to medium, add the shallot and thyme and cook just a minute or so until the shallot softens. Add the madeira and reduce it all the way down until it is a thick syrupy consistency. Add the cream. Be careful with the heat, you will want to turn it down low enough so that the cream slowly simmers and reduces but does not break. Reduce the cream by half. Meanwhile, in a small pan over medium heat, melt the butter and add the panko bread crumbs. Stir frequently until the breadcrumbs are evenly toasted. Season them with salt and pepper and set aside. When the cream is reduced, add the kale back in and mix well to coat all the kale evenly. Season everything with salt and pepper. Transfer the kale to a serving dish and sprinkle the toasted bread crumbs over the top.