Kale Bake, Anyone?
I love this recipe! I don’t always love Kale! We have it growing, but it can get a bit chewy just steamed or boiled. I do, however, love its nutritional value and Keith loves it, chewy or not. I love baked Kale crisps with all sorts of herbs and spices; Keith doesn’t.
I was in a ‘pickle’ – continue to eat chewy steamed Kale or find a recipe to make it irresistible!
So, I went a’googling and found a recipe I could tweak to suit both K and I. Do try it. It really is scrumptious!
And, if you’re into nutrition you may like to check this out: Nutritional Value of Kale
What’s In It?
2 garlic cloves
1 tablespoon extra-virgin olive oil plus 1/4 teaspoon
1cup heavy cream or cashew cream (recipe below)
1Rosemary sprig or 1/4 teaspoon dried rosemary or herb of choice
A sprinkle of salt to taste
Freshly ground black pepper to taste
3 extra large kale leaves – ribs removed, washed and patted dry
Zest of a small lemon
Crushed red pepper flakes or chili powder to taste
1/4 cup grated cheddar or vegan cheese (optional)
1/4 cup breadcrumbs
1/4 cup Almond Meal (optional)
Set oven to 350F / 180C
Onion & Garlic:
Peel and roughly dice the onion & garlic. Fry the onion in a very large frypan coated with 1 tablespoon olive oil until transparent. Add the garlic for the last few minutes of cooking time. Remove and set aside. (Should a few onion pieces be left in the frypan, no need to panic. They add their flavour any which way!)
Whilst the onion and garlic are frying pour the cream or cashew cream into a small saucepan, bring to a light bubble then reduce to a very low heat. Add the dried rosemary or sprig (if using), salt and pepper and let cook gently. You can even turn the heat off and let the cream mixture sit and rest on the warm hotplate.
Prepare the Kale:
In the meantime, tear the kale into bite sized pieces and place into the large frypan on a medium heat (no need for more oil). Fry covered until wilted – a few minutes. Keep a watchful eye and give it a little stir often.
If your frypan is not oven safe transfer the kale to a large baking tray. (A baking sheet or baking paper on your tray is perfect for this recipe.) If your frypan is oven safe ensure your kale is evenly spaced in the frypan.
Remove the sprig of rosemary (if using) from your cream mixture and add the cooked onion and garlic, pepper flakes or chilli powder. Add half of the lemon zest and blend until smooth.
In a small bowl mix the breadcrumbs, almond meal (if using), grated cheese, the remaining 1/4 teaspoon of olive oil, plus the remaining lemon zest.
Pour the cream mixture evenly over the wilted kale and….
Sprinkle on the breadcrumb mixture and cook in the oven for 30 – 40mins.
A Little Cook’s Note:
When I have the time I turn off the oven after 15 minutes and let the kale continue to bake a further hour or so in the cooling oven. The result is the softest eating sensation – the kale just melts in your mouth.
This recipe is also perfect for freezing and will keep in a sealed container in the fridge for two to three days (if it lasts that long).
Soak 1/2 cup raw cashews for at least a few hours in 1 cup water or overnight if you are organised. If you are in a hurry you can use hot boiled water to soak the cashews for thirty minutes. Either way, strain and rinse your soaked cashews under cool running water until the water runs clear. I’m the one inevitably boiling the water at the last moment!!!
Blend the cashews with 2/3 cup of any nut milk, or milk of your preference. I always use soy milk. Add a little more milk (up to 1/4 cup) if the mixture becomes too thick. But be careful; it doesn’t require much to make it too runny!