SplitRock Vineyard

Remove the central rib from each leaf of kale and tear into bite size pieces. Remove any bruised leaves from the escarole, chop into large pieces and discard the core. Wash in a sink of cold water and spin dry in a salad spinner.

Heat a large skillet over high heat, add the olive oil and sausage and toss to brown slightly. Remove the sausage to a small bowl. Add the slivered garlic and the green and toss to wilt, turning often. Add the sausage back to the pan and toss to evenly distribute. Season with salt and pepper. Serve in warm bowls. Allow guests to season greens with a splash of vinegar to their liking.

Preheat oven to 350ºF. Season the lamb shoulder with the harissa spice mix and place in a baking dish, fat side up. Add the stock, white wine, tomatoes and thyme sprigs to the pan. Cover with aluminum foil and roast in the middle of the oven for 2 ½ hours. Raise oven temperature to 400ºF,uncover the lamb and baste with the braising juices in the pan for the last half hour of cooking.