Crepinettes With Kale And Shallots Recipe

Name: Crepinettes With Kale And Shallots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small shallot, minced; 1 tablespoon unsalted butter; 2 large handfuls lacinato kale, destemmed and sliced thinly; 2 pounds ground pork shoulder; 1/4 cup freshly grated parmesan cheese; 1/4 teaspoon freshly grated nutmeg; 1/2 teaspoon lemon zest; 1/4 teaspoon kosher salt; 1/4 teaspoon black pepper; 1/4 cup dry white wine; 1 large piece caul fat, cleaned (about 1/2 pound); 2 tablespoons neutral oil, like vegetable, for cooking

Servings: persons

1 small shallot, minced
1 tablespoon unsalted butter
2 large handfuls lacinato kale, destemmed and sliced thinly
2 pounds ground pork shoulder
1/4 cup freshly grated parmesan cheese
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon lemon zest
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup dry white wine
1 large piece caul fat, cleaned (about 1/2 pound)
2 tablespoons neutral oil, like vegetable, for cooking

1
Preheat oven to 350u00b0 F. In a medium saucepan, sweat the minced shallot in the butter over medium-low heat until it's soft and translucent -- about 5 minutes. Add the kale and cook, stirring constantly until it's wilted and soft, about 3 minutes. Place in fridge to cool.
2
Once the kale and shallots have cooled completely, place them in cheesecloth and gently squeeze any excess liquid from the kale (this is optional, but recommended).
3
Add shallots and kale to a large mixing bowl with the rest of the ingredients (minus the caul fat and vegetable oil). Knead with clean hands for 5 minutes, or until a sample placed on the underside of your palm sticks for a solid 10 seconds.
4
Shape mixture into 15 to 20 evenly-sized meatballs.
5
Lay caul fat down on a clean surface and cut out 15 to 20 squares, about 4 inches each. Place meatballs in the squares of caul fat and wrap them gently, making sure the edges are sealed. Gently press down and flatten them into disks.
6
Heat the vegetable oil in a large oven-safe saute pan over medium-high heat. Add the crepinettes and sear them on one side until browned -- about 2 minutes. Turn over and sear the other side for 2 minutes.
7
Place pan in the preheated oven for 15 minutes. Serve with oysters and wine.

740

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 small shallot, minced, 1 tablespoon unsalted butter, 2 large handfuls lacinato kale, destemmed and sliced thinly, 2 pounds ground pork shoulder, and more.

Yes, Crepinettes With Kale And Shallots falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crepinettes With Kale And Shallots

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions