Nettle Porridge with Butternut Squash and Bacon
Source: Nichole Accettola, Kantine
Recipe Type: Entrees | Seasons: Autumn, Winter
This recipe was demonstrated for CUESA’s Market to Table program on November 26, 2016.
Makes 6 servings
INGREDIENTS
Kosher salt
3 ounces fresh stinging nettles
2 tablespoons olive oil
1 medium onion, chopped
9 ounces rye berries, soaked overnight in water
9 ounces barley, soaked overnight in water
1 quart vegetable or chicken stock
2-3 tablespoons fresh lemon juice
2 tablespoons whipping cream
1 cup peeled butternut squash, cut into ¼-inch dice
7 ounces bacon, cut into ¼-inch dice
Freshly ground black pepper
PREPARATION
In a medium pot of boiling, salted water, blanch the nettles for 30 seconds, then plunge them into cold water. Drain and roughly chop. Set aside.
In a large, heavy-bottomed pot, heat the oil and cook the onions over medium heat, without browning, until translucent. Drain the grains and add them to the onions. Stir in half the stock and bring to a simmer. Once most of the liquid has been absorbed, stir in more as needed, until the grains are tender in the center, about 15 minutes. Remove from heat and stir in the nettles, lemon juice, and cream. Cover the pot and allow to rest while you prepare the topping.
In a sauté pan, cook the bacon over medium-high heat to render the fat. Add the squash and sauté with the bacon until the squash is tender and the bacon is crispy. Season with salt and pepper. Drain on paper towels.
Season the porridge with salt and pepper. Serve in a large shallow bowl and top with the squash and bacon topping.
