Spanish – UrbanMonique

Mojo, the marinade that made carne asada famous

It’s a sure bet that, if you eat enough Mexican, Tex Mex, Caribbean, or South American food, you’ve enjoyed some form of carne asada. Certainly then, you’ve swooned over the rich and pungent blends of flavors presented by something that looks so simple, but tastes so complex. The answer lies in Mojo, the marinade that made carne asada famous.

The literal translation of the South American name for the dish is roasted meat, which tells us right away that the cooking side of things isn’t complex. All that magic comes from the mojo, and fortunately for us, it’s not only easy to make, it’s downright a gas.

Before we dive fully into Mojo, let’s spend a few looking at the history of carne asada – It’s as old as fire and cooking vessels, really. No one can lay claim to originating the dish, (although that hasn’t stopped many from trying). In addition to straight asada, there are popular variants that have much to do with how the meat is handled for service – Shredded or ground, as opposed to cooked whole and sliced, for instance.

Shredded or pulled beef is found in American barbecue, ropa vieja in the Caribbean, and carne deshebrada in Mexico. The versions most Americans are accustomed to stem from northern Mexican cuisines, although there are popular southern variants as well.

Mojo de UrbanMonique, a great all purpose marinade

Specific cuts of beef are commonly associated with carne asada, and they’re not exactly the rock stars. These include skirt, flank, and flap steak, the stuff the folks doing the boogie up on the hill certainly did not buy for themselves. That stuff was considered refuse, and the genesis of great meals formed around such marginal cuts is another example of the disenfranchised making due. Yet here in the 21st century, popularity has turned all that on its head – Some of these lesser cuts have reached the big time cost-wise.

The moral of the story is to be flexible – When we spied eye of the round cut thin as steaks for $5 a pound, it was game over, and ‘authenticity’ be hanged – It’ll all eat just fine – Boneless chuck, the bargain basement of beef cuts, makes perfectly wonderful carne asada.

Now, on to that mojo. If you have a carniceria nearby, you can bet they offer carne asada, either in whole steaks, sliced, or chopped. You’ll likely find it either preperada, (marinated) or not, and if you get their marinade, what you’ll get can run the gamut from simple salt and oil, to quite complex mixes that rival a mole – The marinade is where the real poetic license lives with carne asada. What you create is up to you, (and we’ll provide plenty of options herein to get ya started.)

As common and as diverse as spaghetti sauce, there are dozens of popular, commercial mojo variants, let alone the tens of thousands rendered by home cooks everywhere. The Spanish word Mojo derives from the Portuguese, Molho, which simply means sauce – a clear indicator of its ubiquity.

There is general agreement that mojo originated in the Canary Islands, the archipelago off the northwest coast of Africa. Canarian cuisine is a fascinating amalgamation of the native islanders, (sadly, now largely extinct), Spanish, Portuguese, and African roots. Their cooking emphasizes freshness, simplicity, and powerful flavors, many of which derive from various mojos. Literally every Canarian family has at least two signature mojos, passed down from generation to generation.

The signature island dish, Papas Arrugadas, (wrinkly potatoes), is demonstrative of all that. Whole potatoes boiled in salt water, and served with red and green mojo – And in an interesting twist of serendipity, the potato isn’t native to the Canaries – They came from South America, of course.

In its simplest form, mojo contains olive oil, chiles (pimienta in the Canaries), garlic, paprika, coriander (either fresh or seed), and cumin. As mentioned, there are two primary branches of Canarian mojo, red and green. The red, fueled by dried or fresh chiles and paprika, is most often paired with meat, while the green, made with green peppers, cilantro, or parsley, compliments fish courses.

There are many other iterations, some using local cheese, (mojo con queso), garlic, almonds, and fresh herbs – Check out that almond Mojo recipe and you’ll see what I mean about rivaling moles. One could easily spent a happy year working through all these lovely things, and one of these days, I just might.

The flow of humanity in the 16th through 19th centuries, both forced and chosen, brought mojo to Europe, then South America, the Caribbean, and eventually, North America. Mojo not only thrived, it grew in leaps and bounds. Were I forced to define a generic, accurate version that we here in the Estados Unidos are familiar with, it would certainly include chiles, citrus, garlic, oil, and vinegar – A Mexican vinaigrette, in essence.

Established Mexican, Caribbean, and South American variants also run the gamut from super simple to dizzyingly complex. What this means to the home cook is that in all honestly, you can’t go wrong – Combine stuff you love and that plays well together, and you’re in like Flynn. I’m going to offer several variants, including fairly faithful renderings of styles you’ve probably tried and liked – As I always note, use these as a springboard for personal creativity, and know that you’ll likely never do the exact same thing twice.

The real beauty of Mojo is as a last minute inspirational meal – You’ve got this, that, and the other thing in your stores, so what do you do with them? You do this.

NOTE ON WHAT TO MAKE: Tacos, burritos, chimis, or taco salads, with fresh pick de gallo and warm tortillas, are almost a must for your first meal if you’re marinating proteins, but keep in mind, this stuff has North African and Iberian roots, so get bold and go that direction if you feel so inspired. And you can always sauté the meat with something new, change the spicing, and make something totally different.

Carne Asada Hash, the perfect next morning leftover

NOTE ON MARINATING: Any marinade containing citrus, other acids like Vinegar, or other fruits like papaya, kiwi, pineapple, fig, or mango will break down the connective tissues in proteins as they marinate – There’s an enzyme called protease, (papain in papaya), that does the trick. That’s great for tenderizing tougher cuts, and it’s the secret as to why marginal stuff like skirt stake or flank steak can come out so tender. That said, be careful with the duration – There are a lot of recipes out there that advise marinating overnight, and that’s taking things too far – Going over 6 hours risks mushy meat, and nobody likes that texture. Marinate proteins for at least an hour, and as long as 4 or 5, and you’ll get great flavor infusion and a proper degree of tenderization.

NOTE ON GRILLING: Anything you marinate in Mojo will taste best grilled. And if you can, do so with wood or charcoal, although gas works just fine too. With the thinner cuts or proteins commonly used for carne asada, you’ve got to keep an eye on things – We’re talking a 2 minute punk rock song per side, as opposed to the common, classic rock 3-4 minutes a side measure. A lot of restaurants grill carne asada to well done, but you do not need to do that. Grill to medium rare, then allow a good 5 to 10 minute rest before you carve. If you use the more rustic cuts of beef, like skirt, flank, or flap steaks, carve 90° to the grain, at a 45° angle for each slice.

NOTE ON OIL: You’ll see I call for Avocado Oil on several Mojo recipes. I like it for it’s rich, buttery feel and neutral taste, as well as its exceptional smoke point. You can certainly use Extra Virgin Olive Oil in any of these recipes, but you really owe it to yourself to try avocado oil in the near future.

First, the classic Mojo roots.

Canarian Green Mojo

1 Bundle fresh Cilantro
3/4 Cup Extra Virgin Olive Oil
1 fresh Lime
3 cloves Garlic
1 teaspoon Sea Salt
1/2 teaspoon Cumin
1/2 teaspoon Black Pepper

Rinse and dry all produce.

Remove long stems from Cilantro, discard and mince the leaves.

Peel and stem garlic, and mince.

Juice lime, and set aside.

If you’re using whole spices, add salt, pepper, and cumin to a spice grinder and pulse to an even consistency, (3 or 4 pulses should do it.)

Combine all ingredients in a non-reactive bowl and mix thoroughly. You can leave the sauce rustic, or process it with a stick blender for a smoother consistency.

Allow sauce to marry for 30 minutes prior to use. Serve with fresh crusty bread, potatoes, fish, or veggies.

Canarian Red Mojo

1 large Red Sweet Pepper
2-4 fresh hot chiles, (chef’s choice, they don’t have to be red – Jalapeño, Habanero, Serrano, and Cayenne all work)
3 cloves fresh Garlic
2-3 Tablespoons Extra Virgin Olive Oil
1 Tablespoon Cider Vinegar
1 teaspoon Sea Salt
1/2 teaspoon Cumin

Rinse all produce and pat dry.

Stem, seed, and devein the Pepper and chiles, (leave veins in chiles if you want more heat.)

Fine dice Pepper and chiles.

Mince Garlic.

Process Cumin to a powder if you’re using whole.

Combine all ingredients in a non-reactive bowl and mix thoroughly. You can leave the sauce rustic, or process it with a stick blender for a smoother consistency.

Allow sauce to marry for 30 minutes prior to use. Serve with fresh crusty bread, chicken, pork, or beef.

UrbanMonique Signature Mojo – This is a great all purpose Mojo, with a couple of our signature twists.

Prep for making mojo is simple and quick

2 small Limes
1 navel Orange
1-3 Jalapeño Chiles
1/2 bunch fresh Cilantro
1/2 Cup Avocado Oil
2 Tablespoons Live Cider Vinegar
Pinch of Sea Salt
3-4 twists fresh ground Pepper

Rinse and pat dry all produce.

Zest and juice the citrus, and reserve both.

Peel, stem, and mince the garlic.

Stem, de-seed, and devein the jalapeños, (leave the veins if you like more heat).

Remove long stems from Cilantro and mince the remainder.

Combine all ingredients in a non-reactive bowl and mix thoroughly. You can leave the sauce rustic, or process it with a stick blender for a smoother consistency.

Makes a fantastic marinade for chicken, pork, or beef. Also does great with tofu, veggies, or fish.
And finally, here are a few Mexican and South American variants.

Quick Cervesa Mojo – Great for folks that don’t like heat.

1 bottle Negra Modelo Beer
1 small lime
1 bunch Green Onions
3 cloves fresh Garlic
Pinch of Sea Salt
A few twists fresh ground Pepper

Open beer and pour into a bowl, allowing it to loose its fizz and flatten somewhat, (About 5-10 minutes)

Zest and juice lime, set both aside.

Peel, stem and mince garlic

Trim and peel green onions, then leave them whole, as trimmed.

Combine all ingredients in a non-reactive bowl and mix thoroughly. Leave the sauce rustic, do not process it.

Allow sauce to marry for 30 minutes prior to use. Makes a fantastic marinade for chicken, pork, or beef. Marinate proteins for an hour, then remove the steaks and the onions and grill both as desired. Goes great with the rest of the Negra Modelo six pack.

Taco Truck Mojo – There is no standard recipe, but this will put you in the running…

2 small Limes
2-4 hot Chiles of your choice
3 cloves fresh Garlic
1/2 Cup Avocado Oil
1 Tablespoon dark Soy Sauce
2 teaspoons Smoked Sweet Paprika
1 teaspoon Sea Salt
1/2 teaspoon Cumin
1/2 teaspoon Oregano
1/4 teaspoon Black Pepper
1/4 teaspoon White Pepper

Rinse and pat dry produce.

Zest and juice Limes, set both aside.

Stem, seed, and devein chiles, (leave veins in if you want the heat). Fine dice chiles.

Peel and stem Garlic, then mince.

Process spices to a consistent rough powder if you’re using whole.

Combine all ingredients in a non-reactive bowl. Process with a stick blender to a smooth, even consistency.

Makes a fantastic marinade for chicken, pork, or beef. Marinate proteins for at least an hour, and as many as 5 hours. Grill proteins as desired, and baste with the marinate as you’re grilling.

Garlic Papaya Mojo

1 fresh Papaya
1 small Green Bell Pepper
3-4 Green Onions
1 small fresh Lime
3 cloves Fresh Garlic
1 Tablespoon Avocado Oil
1 Tablespoon live Cider Vinegar
1/2 teaspoon Lemon Thyme
Pinch of Sea Salt
A couple twists fresh ground Pepper

Peel, seed and rough chop papaya.

Zest and juice Limes.

Stem, seed and devein green pepper, then dice.

Peel, stem green onions, then cut into 1/4″ thick rounds.

Peel, stem, and mince garlic.

Combine all ingredients in a non-reactive bowl. Process with a stick blender to a smooth, even consistency.

Makes a fantastic marinade for chicken, pork, or beef. Marinate proteins for at least an hour, and as many as 3 hours – don’t exceed that too much, as the papain enzyme in papaya is formidable stuff. Grill proteins as desired, and baste with the marinate as you’re grilling.

It’s Time to Riff on Gazpacho

Gazpacho is an old, old dish, but the version you probably know is all about New World ingredients.

This was posted back a few months, when we were having technical difficulties. Now that it’s stupid hot in most of the country, (and we’ve got the technical stuff fixed), I figure it’s a good time to repost.

Gazpacho is often considered a strictly summer dish, although it needn’t be so. A cold, veggie-based soup makes a great side for something heavy like smoked meats, a hot bean dish – anything for which a cool, tart sip would make a nice counterpoint or palate cleanser.

Gazpacho is wholly embraced as Spanish in origin, and may well be, although the roots likely go deeper than that. Rome overran Spain roughly 2,200 years ago, and brought with them, among other things, a gruel or mush made predominantly of bread and oil – and the Latin word ‘caspa,’ a reference to breadcrumbs, and the likely root of ‘gazpacho’. Like all great dishes there are now variants from all over the globe, but the Spanish and Portuguese versions are still the most well known.

The gazpacho you’re likely familiar is Andalusian in origin – that rich orange-red tomato based stuff, redolent of garlic, fresh veggies, and good olive oil. Fact is, this variant didn’t show up until very late in the development of the dish. For literally millennia, it was more likely a close mirror to the original (and relatively boring), Roman version. What made it what it is today is the garlic and almonds from Central Asia, olives from Greece, cucumbers from India, brought to España by the Romans and the Moors. Add tomatoes, tomatillos, avocados and chiles from Mexico and South America hauled home by Spanish and Portuguese conquerors, and that’s the magic that converted the mundane into the sublime.

There are many variations on the central gazpacho theme – Red, green, and white, smooth or chunky, mild or fiery, some more like salsa than soup, and all are delightful. Not all variants are purely veggie based – Everything from almonds to watermelon and green grapes may find their way into the mix. Fish or meat get in there too, as with Mexican gazpacho ceviche, or Portuguese versions loaded with local ham.

Traditionally, whatever is to go in the mix is rough chopped and tossed into a large vessel, then pounded with a mortar, strained, and deseeded. Nowadays, a blender or food processor is more often employed. The old ways are preferred by those who insist that a completely smooth and even consistency is contrary to the spirit of the dish and frankly, and I kind of agree – Enough so to approve of using modern methods, but leaving things a bit more on the rustic side, at any rate.

While the vast majority of gazpachos are served cold, that doesn’t mean that you can’t heat up the ingredients a bit – Roasting, grilling, or broiling veggies intensifies their flavors and deepens sweetness – That can be a thing to try with just an ingredient or two, or the lion’s share, as you please. Gazpacho is a perfect vehicle for home gardens, when you are looking at your yield and wondering what you can do with all that, as well as a great thing to do with stuff that has to get out of the fridge and go to work before it goes bad, (and if things are kind of on their last legs, roasting may be just the ticket.)

Here’s a few basics to get you going, then you should branch out and make them yours.

Gazpacho Andaluz – I’ve been making this version since the late ‘60s, when a Spanish friend of my mom’s showed me the ropes.

4-5 ripe Tomatoes.

1 Cucumber.

1 medium Bell Pepper, (Red, orange, or yellow, as you like, or that needs to get used)

1-3 cloves fresh Garlic.

2 thick slices Bread, (something with a dense crumb, dried out overnight)

1/3 cup extra virgin Olive Oil.

2 Tablespoons Cider Vinegar.

1 Cup Vegetable Stock

Fine grind kosher Salt, fresh ground Pepper, and ground Chile to taste.

If you want to roast, grill, or char your veggies, do that first, and then allow them to cool to room temperature.

Remove crusts from bread and toss into a bowl just big enough for the slices. Cover with the veggie stock and allow that to soak for 15 to 20 minutes.

Peel, core, seed and rough chop tomatoes, cucumber, pepper and garlic. Throw all those into a blender or processor and pulse just to get them incorporated.

Grab your bread and squeeze it into a ball as hard as you can.

Pour off the stock into a measuring cup, in case you need some further on in the process.

Crumble the bread back into the bowl, then add the oil and vinegar. Mix well to fully incorporate.

Slowly add the bread/oil/vinegar blend to the veggie mix while pulsing the blender or processor on low until you get the consistency you like – You want a nice, relatively thick soup that will coat a spoon, but you can leave that mix on the rustic side, or go all the way to a purée, as you wish.

If your mix is too thick, thin it out by pulsing in a little more stock.

You can go with the gazpacho as is, or, if you really want things smooth, pour it into a single mesh strainer and carefully force the soup through with your fingers.

Place soup in a glass bowl or container and refrigerate for at least 2 hours, and up to overnight.

When you’re ready to eat, taste the gazpacho and then season minimally with salt and pepper. Provide more of those, plus fine ground chiles, at the table.

Serve with additional garnishes that float your boat – Chopped dry cured chorizo, Jamon Iberico, hard-boiled egg, cilantro, diced tomato, cucumber, onion or shallot, chiles or sweet peppers, pico de gallo, celery leaf, chives, fresh mustard greens, any quick pickled veggie blend you like, sour cream or crema, are all wonderful.

Gazpacho Verde

4 large Tomatillos

4 Green Onions (Scallions)

1 Green Bell Pepper

1 English Hothouse Cucumber

2 Green Chiles (New Mexican, anaheim, jalapeño, or serrano – i.e. heat level as you prefer)

2 cloves fresh Garlic

1 Cup Greek Yogurt

1/2 Cup Avocado Oil

1/4 Cup Veggie Stock

1/4 Cup Cider Vinegar

2 thick slices Bread, (something with a dense crumb, dried out overnight)

1 fresh Lime

Fine ground Kosher Salt

Freshly ground Pepper

Ground Piment d’Espelette chile

If you want to roast, grill, or char your veggies, do that first, and then allow them to cool to room temperature.

Husk, stem, and quarter tomatillos.

Stem, seed and rough chop pepper and chiles.

smash, peel, trim, and mince garlic.

Trim and rough chop green onions.

Slice cuke in half, deseed, then rough chop.

Zest and juice lime.

Remove crusts from bread and tear into roughly 1” pieces.

In a large, non-reactive mixing bowl, add lime zest, 2 tablespoons juice, the vinegar, the yogurt, and the avocado oil. Whisk until fully incorporated.

Add the tomatillos, green onions, chiles, cuke, garlic, and bread to the mix and stir to thoroughly coat the bread.

Cover the bowl with a clean kitchen towel and refrigerate for at least 4 hours.

When you’re ready to eat, add the mix to a blender in workable batches and blend until smooth as you prefer – You want a nice, relatively thick soup that will coat a spoon, but you can leave that mix on the rustic side, or go all the way to a purée, as you wish.

Taste the soup and season lightly with salt and pepper. Provide more, and the ground chile, at the table.

Gazpacho Blanco

1 Cup blanched Marcona Almonds (Must be soaked overnight!)

1 Cup cold Water

1/4 Cup extra Virgin Olive Oil

2 thick slices Bread, (something with a dense crumb, dried out overnight)

1 Apple (Pink lady, honey crisp, crips pink are good options – You want a really juicy one)

1 clove fresh Garlic

1-2 teaspoons Sherry Vinegar

Fine ground kosher salt

Seedless Green Grapes to garnish

Place almonds in a mixing bowl and cover with at least 2” of fresh water. Allow them to soak overnight.

Pour almonds into a single mesh strainer.

Remove crusts from bread and tear into roughly 1” pieces.

Peel, trim, smash and mince garlic.

Peel, core, and chop apple.

Toss bread into a blender vessel and add the water, making sure the bread is covered. Allow that to soak for 15-20 minutes.

Add almonds, apple, and garlic to the blender vessel.

Pile the mix until thoroughly blended and smooth.

Taste and season lightly with salt and vinegar (add vinegar 1/2 teaspoon at a time).

Add the olive oil in a slow, smooth stream while blending the soup on low.

Taste and adjust seasoning as desired.

Chill for at least 2 hours prior to serving, and up to overnight.

Top with sliced green grapes, if you like, (you will).

Moros y Cristianos

Since rediscovering Rancho Gordo beans, and even joining the Bean Club, (which ain’t easy – It’s capped currently at 5000 members, it’s full, and there’s a substantial waiting list!), we’ve been more and more entranced with the diversity and wide ranging potential of bean dishes. These RG beans are just incredibly good, and you don’t need to be a Bean Clubber to enjoy them – Just head for their website, but be forewarned – This is the time of year when quite a few varieties are not available, a function of their small size and heavier than expected holiday demand. Fortunately, the dish we’re going to highlight today calls for black beans, and not only does RG have stunningly good options in that regard, but they’re in stock as I write, too. The Ayacote Negros are wonderful, as are the Midnight Blacks – so if this piece floats your boat, head on over to RG and snag some while the snagging is good.

Arguably, the most wonderful use for most wonderful beans are old school stuff that may have gone by the wayside, like Moros y Cristianos.

If you’ve ever eaten authentic Cuban food, then you’ve likely had Platillo Moros y Cristianos. Also known as moro, moros, or arroz moro, this is the classic Cuban version of rice and beans. Widely served and loved in its home country, as well as throughout the Caribbean and the southeastern U.S., moros is a deeply nuanced dish with a wealth of wonderfully blended favors. Translated, moros y cristianos is Moors, (the black beans), and Christians, (the rice). The name harkens all the way back to the Islamic conquest of the Spanish peninsula in the 8th century. That event had profound effect on Spanish food and culture that resonates in this wonderful dish, for among many other staples, the Moors brought rice and beans, and a live of subtlety and complexity in cooking.

Making moros y cristianos takes a bit longer than other variations on the theme, but rewards with truly amazing favors for your efforts. Served alone with fresh tortillas, it’s a deeply satisfying and filling treat. If you’re of a mind to pair with another protein, simple shredded beef, chicken, or pork is all you need.

For the Moros
2 Cups dry Black Beans
2 Tablespoons diced Onion
2 Tablespoons chopped Bacon
1 clove Garlic, peeled and rough chopped
1/2 teaspoon Sea Salt
1/4 teaspoon ground black Pepper

Preheat oven to 250° F.
In an oven-ready sauce pan with a tight fitting lid, add all ingredients, (and if you’re blessed with some kind of clay cooker, use that!)
Pour enough boiling water over the beans to completely cover by a good 2”.
Cover the pan and set on a middle rack.
Bake for 75 minutes, checking the water level after half an hour, and again at 45 minutes and an hour in. Add water as needed.
When beans are slight al dente, remove from heat and set on stove top, covered.

For the Cristianos
1 Cup long grain white rice
1/4 Pound Bacon
1 Cup diced sweet onion
3/4 Cup diced Green Pepper
1/4 Cup fine chopped Cilantro
3-4 cloves Garlic, peeled
1 Tablespoon Red Wine Vinegar
1/2 teaspoon Oregano
1/4 teaspoon ground Cumin
1 Bay Leaf
Sea Salt
Olive Oil

Using the flat side of a chefs knife, smash the garlic cloves, then sprinkle lightly with salt and allow to rest for five minutes.
Mince rested garlic into a paste and set aside.
Chop bacon, then add to a large sauté pan, (with a cover you’ll use later), over medium heat and fry until crisp lardons are formed, about 5 minutes.
Transfer bacon from pan to paper towels, leaving bacon fat in the pan.
Add two tablespoons of olive oil to bacon fat, bringing heat back up to medium.
Add 3/4 cup of the onion, pepper, and garlic to hot oil,and fat and sauté until the onion is translucent, about 3-5 minutes.
Add dry rice, bay leaf, cumin, oregano, stir all to incorporate.
Taste and add salt and pepper as desired.
Add Beans and their liquid, and the vinegar, then stir to incorporate.
Cover and reduce heat to low.
Simmer for 30 to 40 minutes, checking and stirring at around the 20 minute mark. Add a bit more water if things look too dry.

Serve piping hot, garnished with remaining onion and the cilantro, with fresh, warm tortillas.

Roasted Kale & Sofrito Relish

I heard a quip on NPR the other day to the effect that their listeners were fueled heavily by the ubiquitous ‘Super Food’, kale. When even McDonalds sports a kale salad offering, things are certainly reaching a saturation point, (granted, that salad sports more calories, fat, and sodium than a double Big Mac, so maybe the health benefits aren’t as evident there). They will be, however, with our wonderful kale and Sofrito relish.

That said, kale does indeed stack up pretty mightily in the Good For You scale. Kale is nutrient dense, sporting copious quantities of vitamins K, A, C, B1, B2, B3, and B6, as well as trace minerals like manganese, copper, calcium, potassium, magnesium, iron, and phosphorus. All of that at roughly 30 calories per cup, sporting 6 grams of carbs, (2 of which are fiber), and 3 grams of protein. What little fat kale contains is largely alpha linolenic acid, AKA Omega-3.
Kale, Brassica Oleracea, stems from the Cabbage family, and is cousin to other great veggies like broccoli, cauliflower, collard greens and Brussels sprouts. All those nutrients and that family tree point to the telltale metallic, slightly funky odor this wonderful stuff exudes.

There’s a myriad of variants, with a range of colors and leaf shapes from flat to quite curly. It’s pretty, frankly, and gets darn near as much attention for an ornamental plant as it does for human fodder. We’re going to offer a nice option for adding this stuff to your diet, and maybe even getting folks who think they don’t like kale to try it. The depth and breadth of favors here belay the simplicity of the dish.

Here’s our take on a roasted kale and sofrito blend. It makes a great side, or a topping for shredded pork, beef, or chicken, or can even be used as a sandwich stuffing. As a bonus, you’ve got a great classic sofrito recipe; this root of many a Spanish, Portuguese, South American, and Caribbean dishes is a star all by itself, and the recipe below will make more than enough to spare.

For the Sofrito, (makes about a cup)
1 medium Tomato
1 medium sweet Onion
2-3 small sweet Peppers, (the miniatures are best)
1-2 Jalapeño Chiles
3 cloves Garlic
1/4 Cup Cilantro
Avocado Oil, (EVOO is fine too)

Stem, seed, and fine dice the onion, tomato, peppers and chiles.
Rough chop the cilantro.
Peel garlic, mince, then add a good pinch of salt and mash with the side of a chef’s knife.
In a heavy sauté pan over medium heat, add 2 tablespoons of avocado oil and allow to heat through.
Add the onion, chiles, and peppers and sauté until soft and the onions are translucent, about 5 minutes.
Add the garlic and sauté until the raw garlic smell has dissipated, about 1 minute.
Add the tomato, stir to incorporate.
Cover the pan with a tight fitting lid and allow the blend to cook until the free moisture has evaporated, about 3 to 5 minutes.
Remove from heat, transfer to a bowl, and stir the cilantro in well.
Allow to cool.
Sofrito will keep for a couple of days, refrigerated in an airtight container.
For the Roasted Kale
4 Cups Kale, chopped.
2 Tablespoons Avocado Oil, (again EVOO is fine)
Sea Salt
Fresh ground Pepper

Preheat oven to 350° F.
Rinse, trim ends and big stem pieces from the kale, then rough chop.
In a mixing bowl, combine kale with oil, a pinch of salt and a few twists of pepper; make sure the kale is nice and evenly coated with oil.
Mix well by hand, then spread evenly onto a baking sheet.
Slide the baking sheet into a middle rack in preheated oven.
Bake for about 10 to 12 minutes until kale is beginning to crisp.
Remove from oven and low to cool, tossing once or twice with a couple of forks.

Combine the roasted kale with 1/2 cup sofrito and toss gently to incorporate.
You can add a bit more or less as you prefer.
Can be served hot, or chilled, as you prefer.