Crepinettes With Kale And Shallots

• 1 small shallot, minced
• 1 tablespoon unsalted butter
• 2 large handfuls lacinato kale, destemmed and sliced thinly
• 2 pounds ground pork shoulder
• 1/4 cup freshly grated parmesan cheese
• 1/4 teaspoon freshly grated nutmeg
• 1/2 teaspoon lemon zest
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 cup dry white wine
• 1 large piece caul fat, cleaned (about 1/2 pound)
• 2 tablespoons neutral oil, like vegetable, for cooking

1. Preheat oven to 350u0b0 F. In a medium saucepan, sweat the minced shallot in the butter over medium-low heat until it's soft and translucent -- about 5 minutes. Add the kale and cook, stirring constantly until it's wilted and soft, about 3 minutes. Place in fridge to cool.
2. Once the kale and shallots have cooled completely, place them in cheesecloth and gently squeeze any excess liquid from the kale (this is optional, but recommended).
3. Add shallots and kale to a large mixing bowl with the rest of the ingredients (minus the caul fat and vegetable oil). Knead with clean hands for 5 minutes, or until a sample placed on the underside of your palm sticks for a solid 10 seconds.
4. Shape mixture into 15 to 20 evenly-sized meatballs.
5. Lay caul fat down on a clean surface and cut out 15 to 20 squares, about 4 inches each. Place meatballs in the squares of caul fat and wrap them gently, making sure the edges are sealed. Gently press down and flatten them into disks.
6. Heat the vegetable oil in a large oven-safe saute pan over medium-high heat. Add the crepinettes and sear them on one side until browned -- about 2 minutes. Turn over and sear the other side for 2 minutes.
7. Place pan in the preheated oven for 15 minutes. Serve with oysters and wine.

shallot, unsalted butter, lacinato kale, ground pork shoulder, freshly grated parmesan cheese, freshly grated nutmeg, lemon zest, kosher salt, black pepper, white wine, caul fat, neutral oil

Taken from food52.com/recipes/32616-crepinettes-with-kale-and-shallots (may not work)