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Crispy Kale & Roasted Squash Salad

Crispy Kale & Roasted Squash Salad
 
Yield:
16 servings

Ingredients

Ingredients Weights Measures
Pork Bellies
pork bellies, skins trimmed 3.5 lb. -
onions, diced 12 oz. 3 cups
garlic cloves, minced - 1/2 cup
ground coriander - 1/4 cup
ground cloves - 1 tsp.
bay leaves - 8 each
brandy 8 fl oz 1 cup
pork stock 32 fl oz 1 qt.
fig jam 11.2 oz. 1 cup
Squash
butternut squash, peeled, cut into 3/4-inch cubes 3 lb. 2 qt.
sage, finely chopped - 1-1/3 Tbsp.
extra virgin olive oil - 2-2/3 Tbsp.
salt - 1/2 tsp.
Kale
kale 1 lb. 2 gal.
extra virgin olive oil 2.7 fl oz 1/3 cup
salt - 1/2 tsp.
Garnish
pumpkin seeds, toasted 8 oz. 2 cups
pomegranate seeds 8 oz. 2 cups
KRAFT Honey Dijon Dressing 16 fl oz 2 cups

Directions

PORK Bellies: Score fat side of the meat in a 1/2-inch-wide diamond pattern, cutting just to depth of fat cap. Heat pressure cooker pan on medium heat. Place meat, fat-side down, in pan; cook 4 min. on each side or until browned on both sides.

REMOVE meat from pan; set aside. Discard all but 1 Tbsp. fat from pan. Add onions, garlic, coriander, cloves and bay leaves to reserved fat; cook until onions are golden brown. Return meat to pan. Add brandy. Carefully ignite brandy; cook until liquid is completely reduced. Add pork stock. Cover pressure cooker with lid; secure lid. Cook until cooker reaches pressure. Reduce heat to low; cook 40 min. Meanwhile, cook the squash and kale as directed below.

RELIEVE the pressure by holding the cooker under cold running water until safety allows lid to be opened. Remove lid; check meat for desired tenderness. Transfer meat to cutting board, reserving sauce in cooker for glazing. Let meat stand until ready to slice. Discard bay leaves from sauce; stir fig jam into sauce.

SQUASH:
TOSS squash cubes with sage and oil to evenly coat. Season with salt. Spread into single layer in parchment paper-lined sheet pans. Roast in 400ºF standard oven 50 to 55 min. or just until tender. Reduce oven to 350ºF.

KALE:
CUT away heavy center stalks from kale leaves; discard. Tear leaves into 3-inch pieces; toss with oil until evenly coated. Place in single layer in parchment paper-lined sheet pans. Bake in 350ºF standard oven 10 to 15 min. or until crisp and dried. Season with salt.

FOR each serving: Grill 2.5 oz. meat 30 sec. on each side, turning and brushing evenly with 2 tsp. of the reserved glazing sauce.

ARRANGE 1 cup kale, 1/2 cup squash, meat and 2 Tbsp. each pumpkin and pomegranate seeds on plate; drizzle with 2 Tbsp. (1 oz.) dressing.

Kraft Kitchens Tips

Substitute
Substitute Brussels sprouts, with leaves separated and cores discarded, for the torn kale.
K:62101v01:133412
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Nutritional Information

Nutrition Information

Calories
 660
Total fat
 42 g
Saturated fat
 10 g
Cholesterol
 55 mg
Sodium
 810 mg
Carbohydrate
 40 g
Dietary fiber
 5 g
Sugars
 20 g
Protein
 25 g
Vitamin A
 250 %DV
Vitamin C
 60 %DV
Calcium
 10 %DV
Iron
 20 %DV