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Jambon Hervé

Posted by on January 20, 2013
Jambon Hervé

Jambon Hervė

Sautéed winter Kale is wrapped around juicy pork and French Compté cheese, topped with more cheese and a sun-dried tomato sauce. This elegant dish rewards you with burst of flavours with every bite. Using pork or ham that you already cooked, it can be done in 30 minutes….that’s the amazing part.

The Recipe!
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2 lbs of cooked pork or ham, cut into 1/2 inch slices
Compté or Emmentaler cheese cut into 1/4 inch strips
Extra-virgin olive oil
Sea salt and fresh cracked pepper
1 leaf of fresh kale per serving, washed and stem cut off (I used purple kale from my garden)
1 shallot chopped fine
Several pieces of sun dried tomato packed in oil for topping

 

 

Ingredients for sun-dried tomato sauce;

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
1/2 cup of sun-dried tomatoes packed in oil, chopped fine
1/4 cup of dijon mustard
2 tablespoons of balsamic vinegar
3/4 cup of heavy cream

Comté Cheese

Comté Cheese

Porc aux Kale

Jambon Hervė

La Methode!
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Pre-heat oven to 350 degrees.

In a large saute pan, heat 2 tablespoons of butter and 2 of extra-virgin olive oil over a medium fire.
Add chopped shallot and whole kale leaves and cook until kale leaves are tender, turning and coating leaves with oil and butter. Put kale leaves aside.
Roll a few pieces of pork/ham with 3-5 sticks of cheese in a kale leaf and place in a heat-proof baking dish with a few teaspoons of extra-virgin olive oil lining the bottom of the dish. Place 3-4 sticks of cheese on the top of each roll as well as piece of sun dried tomato. Bake for 15 minutes, or until cheese is melted.

 

 

Sun-dried tomato sauce (this sauce is optional);
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Place sautéd shallots from kale pan in a sauce pan with 1/2 cup of chopped sun-dried tomatoes, mustard, vinegar and cream. Keep on low fire and stir occasionally.

Porc aux Kale

Jambon Hervé

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