Fun with kale and quinoa

The Goods:

1 large bunch green kale

1/2 dozen medium crimini mushrooms

1 chicken sausage link (~ 1/3 lb)

1 tbsp lemon juice

1 cup quinoa

1 tbsp clarified butter

Marsala Morels

1 dozen fresh morels*

1 small shallot

1 handful fresh parsley

1 tsp butter

1 generous splash Marsala wine

Trim the ends of the stems from the morels. Place them in a bowl of warm water to wash the dirt from the mushrooms. Repeat as necessary until the water runs clear**. Finely mince the shallot, then the parsley. Place the tsp of butter in a heavy sauté pan and set to medium heat. Add the shallots and cook for two minutes, or until translucent. Add the parsley and deglaze the pan with the Marsala wine. Allow some of the alcohol to cook off, about a minute or two, then add the morels***. Cook the mushrooms for three to four minutes, or until they're soft. Place in a small bowl and set aside.

Combine the quinoa and 2 cups of water in a small saucepan. Add a spritz of olive oil, season with salt and pepper, and set to high heat to boil. When the mixture comes to a boil, reduce heat to low, cover, and simmer for ~20 minutes, or until all of the water is absorbed.

Spritz some olive oil in a heavy sauté pan and set on medium-high heat. Remove the sausage from its casing and add to the pan. Cook until the meat is mostly browned. Remove the meat from the pan and set to the side. Wash, dry, and thinly slice the crimini's. Tear the kale from the stems into bite sizes leafy pieces. Place the clarified butter in the sausage pan and heat to medium. Add the mushrooms and cook until they have browned. Place the sausage back in the pan, along with the kale, lemon juice, and 1/2 cup water. Season with salt and pepper. Cook, covered, until the kale just wilts. Toss the quinoa and morels together with the kale mixture. Serve immediately.

*I've been on the lookout for morels since I saw a version of this preparation in Thomas Keller's Ad Hoc, which, is a beautiful cookbook. I was skeptical when Keller, he of French Laundry and Bouchon fame, announced in the introduction that this book was meant to be a down-home collection of simpler recipes (it turns out they're a wee bit more complex than "easy," but definitely not rocket science. ANYWAY, I finally spotted fresh morels at WF, but could only commit to a handful because I had no idea if I'd enjoy them and they are not cheap.

**I would recommend erring on the side of caution here. Usually when I see something like this, I tend to think that one thorough wash is good enough. Unfortunately, some of the morels were still a bit sandy. They're actually kind of hollow, so I can see dirt building up on the side. So yeah, wash 'em good.

***This would seem to contradict all of my mushroom cookery experience that says to sear mushrooms. But, when the prophet Keller says they're best cooked gently in butter, I tend to abide.