Kale migas with mushrooms

Kale migas with mushrooms

Migas de couve frisada e cogumelos

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Serves
4
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Migas is traditionally made from bread soaked in milk which is then gently toasted in animal fat with lots of garlic and seasonal greens. The idea of eating soaked and fried bread may seem strange, but migas is fantastic. The bread base is a blank canvas that can take on other flavours – here I’ve used kale, coriander and garlic and added marinated mushrooms.

Ingredients

Quantity Ingredient
80g white button mushrooms, thinly sliced
50ml extra-virgin olive oil, plus extra to serve
160g Cornbread, cut into cubes, sourdough or other rustic loaf
2 tablespoons olive oil
2 tablespoons pork fat
2 garlic cloves, crushed
a small bunch coriander, stalks and leaves finely chopped
100g kale, sliced
smoked paprika, to taste
sea salt flakes
ground white pepper

Method

  1. Put the mushrooms in a bowl. Pour on the extra-virgin olive oil, season with salt, pepper and paprika and stir. Set aside to marinate while you cook the migas.
  2. Put the bread in another bowl and pour over boiling water to just cover it. Season with salt, pepper and paprika, stir well and set aside.
  3. Heat the olive oil and pork fat in a pan over a medium heat. Add the garlic and coriander (reserving some coriander leaves to garnish, if you like) and cook gently until fragrant. Increase the heat slightly, add the kale and fry for a few minutes until it starts to wilt. Add the soaked bread and cook for about 10 minutes, pressing it down with a spatula. As it cooks, move the bread around to incorporate it with the kale and let any liquid evaporate. When it crisps around the edges, turn it over and continue to fry until golden brown. The final texture should be crispy on the outside and soft inside, a little like bubble and squeak.
  4. Transfer to a serving dish and spoon the marinated mushrooms on top. Serve immediately.
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