I’m already dreaming of spring.  The bright mornings, that warmth in the air, the shedding of bulky winter coats, hats, and gloves.

Alas, it’s only January … am I crazy?  We just had our first legitimate snow storm. I shouldn’t even be thinking about spring during the heart of a New England winter.

Resigned to the season, I spent most of last Sunday cooking.  This recipe was one that we had made for Thanksgiving, though it’s certainly not your typical Thanksgiving stuffing, and can be enjoyed throughout the year, especially during the winter.  It’s a dish with complex flavors – the bitterness of the kale is offset by sweet, decadent dates and sherry, and the almonds and toasted sourdough gives it just enough crunch.  Enjoy it as a wholesome side to a main dish, and it will warm you up on one of these chilly winter days!

Kale and Sourdough Stuffing with Dates

Adapted from NYT Article

Yield: 6-8 servings //  Total time: 1 hour 15 minutes

• 1 (1-pound) loaf sourdough bread
• Extra-virgin olive oil
• 1 large onion, diced
• 1 sprig rosemary
• 2 teaspoons thyme leaves
• 1 teaspoon kosher salt, plus more to taste
• Black pepper, to taste
• 12 oz of kale – tough rib stems removed, roughly chopped (I just used a 12 oz bag of pre-washed kale)
  
• 10 dates, cut in half lengthwise (Medjool or deglet noor)
  
• 1 cup dry sherry
• 2 cups chicken stock
• 3 tablespoons unsalted butter
• 1/2 cup slivered or roughly chopped almonds (even better if toasted)
• 1/4 cup craisins

Heat oven to 400 degrees. Cut the crust off the bread, and roughly cube remaining loaf into 1-inch croutons. Place cubes on rimmed baking sheet and drizzle with 4 tablespoons of olive oil, using a wooden spoon to toss and press bread to help it absorb the oil.  Toast in the oven, tossing once, until cubes are crispy and golden brown, about 15 minutes.

Heat a dutch oven over medium heat and add 2 tablespoons of olive oil. the onion, rosemary sprig, and thyme.  Season with 1/2 teaspoon of salt and a few grinds of black pepper.  Cook for 4 minutes, stirring often.

Add half the kale and 2 more tablespoons of olive oil.  Use tongs to toss the kale.  Once the kale starts wilting, add the rest of the kale, 1/2 teaspoon salt and a bit more fresh pepper. As soon as the kale wilts, take off the heat, remove the rosemary sprig, and transfer mixture to a bowl with the sourdough cubes.

Return pot to high heat and pour in sherry.  Boil until sherry is reduced by three-quarters, then add stock.  Boil until mixture reduces by half; then swirl in butter.  Pour hot liquid over kale and bread cubes.  Add almonds and craisins, and use tongs to toss well, squeezing to integrate flavors.

Transfer to a baking dish. Cover with aluminum foil and bake 15 minutes at 400 degrees. Uncover, and bake another 10 to 15 minutes, until the top is golden.   Serve hot and enjoy.  Best eaten same day.