Best Soccas With Kale And Raisins Recipes

BRAISED ESCAROLE WITH OLIVES AND RAISINS

Steps:

• Heat a large straight-sided skillet over medium heat until hot. Add the oil, shallots, garlic and pepper flakes, if using, then season with 1/4 teaspoon salt. Stir with a wooden spoon until the shallots are soft and fragrant, about 3 minutes. Add the olives and raisins and stir to combine. Add the chopped escarole and season with the remaining 3/4 teaspoon salt. Stir to combine and coat the escarole in the flavors. Cover with the lid and allow to steam for 5 minutes. Remove the lid and increase the heat to medium-high. Cook, stirring often, until the liquid has evaporated and the greens are tender, another 3 minutes.

WOOD-FIRED SOCCA WITH GARDEN HERB DIPPING SAUCE

Steps:

• Preheat a wood oven to 500 degrees F. (See Cook's Note.)
• Whisk the flour, oil, salt, cumin, paprika (if using) and 1 cup water in a medium mixing bowl until smooth. Set aside to rest for 30 minutes.
• For the herb dip: In a food processor, combine the basil, parsley, mint, oil, lemon juice and 1/2 tablespoon salt and blend until smooth. Adjust the thickness with additional oil and adjust seasoning with the remaining salt. Put in a small bowl for dipping.
• Five minutes before the batter is finished resting, put a 10-inch cast-iron pan in the oven to preheat.
• Remove the preheated cast-iron pan from the oven, then coat with a teaspoon oil and pour in the socca batter. Place back in the oven and cook until blistering and brown, with crispy edges and flexible but cooked through in the center, 5 to 7 minutes.
• Remove from the pan with a spatula to a cutting board. Sprinkle with black pepper and sea salt flakes. Rough cut into pieces and serve warm with the herb sauce and cold rose wine!

KALE WITH WALNUTS AND RAISINS

Steps:

• Remove the center stem from the kale and discard. Wash and chop kale leaves and set aside. If you don't know how to remove the stems from kale, Google: remove kale stems.
• Combine kale with raisins and chickpeas and set aside.
• Chop garlic, mushrooms and walnuts. Combine with pepper flakes and set aside.
• Coat large frying pan or dutch oven (at least 5 quarts) with oil. Add the garlic mixture and sauté for 30 seconds, adding small amount of sherry if needed to prevent sticking.
• Add the remaining sherry, raisins, chickpeas and as much kale as you can fit in the pan. Cover and allow the kale to wilt down. Mix well, continuing to add kale until all has been added.
• Cook until kale is tender, adding small amounts of water if needed to prevent sticking.

SOCCA DE NICE

Steps:

• Preheat the oven to 550°F.
• In a large bowl, whisk together the water, olive oil, and salt. Add the chickpea flour, a little at a time, whisking it in completely. Stir in the cumin. Whisk for about 1 minute. You want this batter smooth! Add a little more water if it seems too thick; you want it thin like crepe batter. Once you've whisked it so it has absolutely no lumps, set aside.
• Preheat a 10-inch cast-iron skillet in the oven, 4 to 5 minutes, then remove (with an oven mitt or pot holder; it's hot!). Coat the pan with super canola oil, swirling it around. Then, working quickly, add a heaping 1/2 cup of the batter to the pan, swirling it around to fill the pan in an even layer. Put in the oven and cook for 5 to 7 minutes, until browned a bit around the edges. Remove from the oven. Flip. It should be golden brown on the bottom. Transfer to a plate, add a little more oil to the pan, add another 1/2 cup of batter, and cook, repeating until you've used all the batter. You can cut it into wedges and dip it into olive oil, or drizzle olive oil on top and sprinkle with salt and pepper.
• Variations
• To add herbal flavor, heat 1/2 teaspoon of dried herbs such as rosemary or thyme in the olive oil for 2 minutes over medium heat. Let the olive oil cool before making the recipe. You may also make these on the stove top. I like the texture slightly better in the oven, but the stove top is much quicker. To do so, heat your cast-iron skillet over medium-high heat. Add a little olive oil. Once hot, add the batter. Cook for about 1 minute, flip, and cook for 1 minute more. Remove from the pan.