Coming up with a side dish to impress your family and friends for Thanksgiving isn't easy. But Volare Restaurant's Josh Moore has just the ticket. He says it may sound unconventional. But his recipe for creamed kale is a fresh take on a under-appreciated vegetable.
Creamed Kale with Pancetta and Parmesan
Yield 8 sides
1# Fresh Kale (cleaned and chopped)
½# Pancetta (1/4" dice)
1 Tbsp. EXVOO
½ tsp Fresh Chopped Garlic
2 Tbsp. Brown Sugar
¼ cup Unsalted Butter
1 cup Heavy Cream
½ cup Grated Parmesan Cheese
½ tsp Fresh Chopped Basil
½ tsp Fresh Chopped Italian Parsley
S & P to taste
Bring a pot of water to a boil, drop in the kale and blanch for about 1 minute. Drain all excess water from kale and set aside. Over low heat cook pancetta in the exvoo until fat is rendered and pancetta is crispy. Next add the garlic and herbs, sauté until the garlic is toasted. Add the kale and all other remaining ingredients, allow to simmer over low heat for approximately 15 minutes. Serve immediately as a delicious side. Enjoy!
2300 Frankfort Avenue
Louisville, KY 40206
Year-Round Indoor and outdoor seating is available.
Josh Moore, Executive Chef and Partner at Volare restaurant knew that he wanted to be a chef as soon as he could reach his grandmother's stove. Seven years later, at the age of fourteen, Josh was working in a professional kitchen. He started his professional career as the pastry assistant at Vincenzo's Italian restaurant in downtown Louisville, KY.
He has been Executive Chef and Executive Pastry Chef (a rare combo) at Volare since 2006. Through hard work and dedication, he became a partner in 2008.
Chef Josh's passion for food starts with the food itself. He has a 10-acre working farm where he harvests vegetables summer through fall and uses them at Volare.
As the Lead Chef of the March of Dimes annual Signature Chef event since 2008, Josh has helped raise hundreds of thousands of dollars. He has also cooked at the James Beard House in New York and is a regular on the show Secrets of Louisville Chefs.