- Chef Knife: A versatile kitchen tool essential for preparing ingredients efficiently, including slicing ham and cutting vegetables.
- Cutting Board: Vital for safely preparing food, aiding in the cleanliness and organization of ingredients.
- Skillet: Ideal for pan-searing scallops and sautéing vegetables, ensuring even cooking.
- Colander: Useful for draining pasta or rinsing vegetables; though not directly mentioned in the recipe, it's a common kitchen item.
- Measuring Cups and Spoons: Essential for precise ingredient measurements, crucial in recipe execution.
- Scalper or Seafood Cleavers: Specifically designed for handling delicate seafood like scallops, ensuring minimal damage.
- Mandoline Slicer: Useful for thinly slicing cabbage and other vegetables, enhancing dish presentation.
- Food Processor: While not directly mentioned in the recipe steps, it can be used for making kale salad or finely chopping ingredients.
1 large onion, chopped (2 cups)
5 tablespoons extra-virgin olive oil
1 Turkish or 1/2 California bay leaf
1 tablespoon finely chopped garlic (2 cloves)
1 large head Savoy cabbage (2 to 2 1/2 pounds), quartered, cored, and coarsely chopped (12 cups loosely packed)
Ham stock including meat
1 1/4 pounds tender green kale (1 large bunch), stems and center ribs cut out and discarded and leaves coarsely chopped (12 cups loosely packed)
1 teaspoon salt
1/2 teaspoon black pepper
30 large sea scallops (2 to 2 1/2 pounds total), tough muscle removed from side of each if necessary
1 cup dry white wine
1 teaspoon fresh lemon juice, or to taste
Accompaniment: creamy stone-ground grits
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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