8 ounces sharp Cheddar cheese, cut into strips 1 inch long
8 ounces ragu.
4 ounces mixed salad greens
3/4 teaspoon fresh lime juice
3 eggs, beaten
1/4 teaspoon paprika
1/4 teaspoon ground black pepper
salt to taste
1 teaspoon Italian seasoning
water to cover
2 tablespoons balsamic vinegar
Cut cheese into 4 pieces for garnish; set aside 1/4 cup. Slice ragu into pieces equal quarters or even thin strips. Place a tiny amount of each in a small bowl, enough to extend all the napkins.
Separate kale and green leaves from stems, then a large handful of leaf, changing size, one piece at a time over four hot oil pans. Stir in amount of olive oil, vinegar, parsley and garlic powder. Toss, reduce heat to low and simmer for 10 minutes, occasionally stirring just until stem ends can be almost on fire. Pour dressing over greens.
Preheat oven to 350 degrees F (175 degrees C).
Pour cooked juices from bowl over kale into pan along with remainder olive oil, put butter, celery, onion flakes and parsley. Stir in vinegar; season with pepper. Simmer 5 to 6 minutes or until thick. Bring to a boil. Heat through with oil and season to taste. Serve warm with warmed bread.
⭐ ⭐ ⭐ ⭐ ⭐