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madbakerThis week's Resolution Recipe: Kale Bread Pudding
1 onion, chopped
3 garlic cloves, chopped (I used about seven)
1 bunch kale (I used a large combined bunch of kale and collard greens)
olive oil
1 head fennel, chopped (the wife and I don't like fennel)
I added: 1/4 cup chopped smoked proscuitto
pinch red pepper flakes
herbs of choice (I used oregano and thyme from the garden)
1 pint half and half
2 eggses
6-8 oz goat cheese
dash nutmeg
3 slices bread, cubed (I used Demi-Sun Bakery sourdough bread, set out to stale for a day)
Wash, pat dry, and remove ribs from kale, then coarsely chop. Saute onion,fennel, garlic, (proscuitto,) and red pepper until onions are golden. Add kale and herbs. Cook covered for 5 minutes or so until the kale is wilted. Set aside.
Beat eggs and whisk in half and half. Mix in cheese and nutmeg. Stir in the greens mixture, then fold in the bread. Let sit for 10 minutes to soak in. Pour into a lightly greased 8" baking pan and bake at 375 for one hour. (See below - this is a lie)
What worked: Nice. This was a good and different way to use cooking greens. The proscuitto added a bit of flavor without overwhelming the whole.
What didn't: I should have weighed the greens, as they were the perfect amount - the mixture just came to the top of the Pyrex. Oh well. Also, the top was scorching quickly so I reduced the heat to 325 and even then it was done by the toothpick test after 45 minutes.
Will I make it again? Oh yes. This recipe lends itself well to variations - I think I'd like to try it with feta. And we tend to get lots of cooking greens from our CSA box, so this will be an alternate way to fix them.
What I'm reading: David Brin, Kiln People
1 onion, chopped
3 garlic cloves, chopped (I used about seven)
1 bunch kale (I used a large combined bunch of kale and collard greens)
olive oil
I added: 1/4 cup chopped smoked proscuitto
pinch red pepper flakes
herbs of choice (I used oregano and thyme from the garden)
1 pint half and half
2 eggses
6-8 oz goat cheese
dash nutmeg
3 slices bread, cubed (I used Demi-Sun Bakery sourdough bread, set out to stale for a day)
Wash, pat dry, and remove ribs from kale, then coarsely chop. Saute onion,
Beat eggs and whisk in half and half. Mix in cheese and nutmeg. Stir in the greens mixture, then fold in the bread. Let sit for 10 minutes to soak in. Pour into a lightly greased 8" baking pan and bake at 375 for one hour. (See below - this is a lie)
What worked: Nice. This was a good and different way to use cooking greens. The proscuitto added a bit of flavor without overwhelming the whole.
What didn't: I should have weighed the greens, as they were the perfect amount - the mixture just came to the top of the Pyrex. Oh well. Also, the top was scorching quickly so I reduced the heat to 325 and even then it was done by the toothpick test after 45 minutes.
Will I make it again? Oh yes. This recipe lends itself well to variations - I think I'd like to try it with feta. And we tend to get lots of cooking greens from our CSA box, so this will be an alternate way to fix them.
What I'm reading: David Brin, Kiln People
