The Farmer's Hand's kobacha kale dressing recipe

- The Farmer's Hand is new, a women-owned Detroit business that provides Corktown with its first walkable grocery store.

The store is part market-part cafe, and specializes in Michigan-made food, drinks and handmare wares. You can also find great prepared foods with Austral-asian & African influences.

Owners Kiki Louya and Rohani Foulkes joined us in the FOX 2 Cooking School to tell us more about The Farmer's Hand and their foods. They also shared some recipes with us that would be perfect for your Thanksgiving or Friendsgiving menu. You can get their recipe for their kobacha kale chestnut dressing below.

The Farmer's Hand is located at 1701 Trumbull Avenue in Detroit. For more information, visit www.thefarmershand.com.

KABOCHA KALE CHESTNUT & CARAMELIZED ONION DRESSING
BY THE FARMER'S HAND, serves 8 - 10
Ingredients

  • 1lb sourdough
  • 1/2 cup olive oil (divided throughout recipe)
  • 3 tablespoons unsalted butter (divided throughout recipe)
  • 3 medium sweet brown onions, halved and thinly sliced
  • Kosher salt
  • 1/2 teaspoon honey
  • 2 tablespoons apple cider vinegar
  • 1 pound (large bundle) curly kale, center ribs and stems removed, torn into large chunks
  • 1/2 medium Kabocha squash, peeled and cubed
  • 2 tablespoons coconut oil (melted)
  • 1 egg
  • ½ cup cream
  • pinch nutmeg
  • ½ lb fresh chestnuts
  • 2 garlic cloves, minced
  • 2 cups vegetable, chicken or turkey broth, divided
  • 2 tablespoons Shaoxing (Chinese) cooking wine or Sherry
  • 1 teaspoon dried or 2 teaspoons fresh thyme


Method

  1. Preheat oven to 450oF.
  2. With a sharp knife cut an X on the round side of each chestnut. Spread the chestnuts in one layer in a small sheet pan, add 1/4 cup water, and bake the chestnuts in a preheated 450°F. oven for 10 minutes, or until the shells open.
  3. Remove the chestnuts, a handful at a time, and shell and peel them while they are still hot.
  4. Decrease oven heat to 400°F.
  5. Slice crusts off bread (you can save them for breadcrumbs) and tear loaf into rough 1" pieces. Place in a large bowl and drizzle with 4 tablespoons olive oil and summer savory and toss well. Spread on a large rimmed baking sheet.
  6. Peel and dice Kabocha into approx. 1 inch chunks drizzle with melted coconut oil. Season lightly with salt and nutmeg and spread onto a lined sheet pan.
  7. Place Bread chunks and Kabocha in oven on separate racks.
  8. Toast bread, tossing once or twice for even color, until golden brown and crisp on the outside but still a little tender inside, about 20 minutes.
  9. Bake Kabocha for 30-35 minutes until tender and browned in places.
  10. Meanwhile, melt 1 tablespoon butter in 2 tablespoons oil in the bottom of a large saute pan over low heat. Add the onions and a good pinch of sea salt toss to coat, cover the pan and with the stove on the lowest heat possible, let them cook undisturbed for 15 minutes.
  11. Remove lid, raise heat to medium/medium-high, add sugar and and cook onions, stirring frequently, for another 15 to 20 minutes, until they're a deep golden brown.
  12. Add 1 tablespoon apple cider vinegar and deglaze (scrape any stuck bits off bottom of pan). Cook the liquid down until almost evaporated completely. Taste onions. If desired, add a second tablespoon of vinegar and cook off in the same method.
  13. Add caramelized onions to a large bowl.
  14. Add cooled croutons to onions
  15. Scoop spoonful's of Kabocha flesh into onion mix and discard skin
  16. Add 2 more tablespoons olive oil to pan and heat garlic for 30 seconds, add kale and combine. (be careful, kale may spit).
  17. Add Shaoxing to pan and cook until almost evaporated, then add 2 tablespoons broth. Cook kale until wilted and somewhat tender, seasoning well with salt and pepper, about 2 minutes. add remaining broth, cream and bring mixture to a simmer. Cook until liquid has evaporated by half, approx. 5 minutes.
  18. Meanwhile crack eggs into a small bowl and whisk lightly with a fork.
  19. Pour kale mixture over onion mixture, combine then add egg and combine further.
  20. Pour mixture into a cast iron skillet or 3 quart casserole dish, sprinkle with parmesan and cover with foil.
  21. Bake for 15 minutes, then remove foil, and bake for another 15 to 20, until golden and crisp on top.

Do ahead: Cube and cook croutons, cook squash, caramelize onions.

*Optional Extras
- Use Pork lard or duck fat in place of olive oil OR add your favorite sausage or country ham for an extra flavor boost!

*Alternatives
Omit Bread if gluten intolerant
Use half and half in place of cream
Use spinach in place of kale
Use Thyme in place of summer savory

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