TLC Cooking "Emeril's Pumpkin with Bacon and Kale"

Emeril's Pumpkin with Bacon and Kale

YIELD 4 to 6 servings

INGREDIENTS

1 teaspoon	unsalted butter
½ pound	chopped bacon
2 tablespoons	olive oil
1 onion,	thinly sliced
2 cloves	garlic, thinly sliced
4 cups	pumpkin, cut into 1 inch cubes
4 cups	Red Russian kale or other hearty green cut into bite size pieces
1 teaspoon	salt
½ teaspoon	freshly ground black pepper
1 cup	chicken stock, preferably homemade
½ cup	toasted pine nuts
¼ cup	Sultana golden raisins
½ cup	freshly grated Parmesan cheese

PREPARATION:

In a large, high sided sauté pan over medium heat, add the butter and bacon and sauté until most of the fat is rendered, about 5 minutes, stirring frequently. Next, add the olive oil, onion and garlic and cook for three minutes or until the onion is slightly wilted and the garlic is almost golden brown.
Add the pumpkin and kale to the pan and cook for 5 minutes, stirring to evenly coat the greens and the pumpkin. Season with salt and pepper and add chicken stock. Cover pan with a tight fitting lid and cook for another 12 minutes or until pumpkin is fork-tender. Add the pine nuts, raisins and Parmesan cheese. Cook for another 2 to 3 minutes. Check seasoning. This dish may be served on its own, as a side dish, or over pasta.
Editor's Note: Look for organic, locally-grown produce and organic dairy—try at your local farmers market.
Learn more about sustainable food choices with our Eat Green Guide.
This recipe was featured in the Fall Harvest Episode of Emeril Green.
WATCH VIDEO: Emeril's Vermont Adventures

This recipe appears in: Pork

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