But the kale, which we have received nearly every week, has been a test of my (not very good) culinary skills.
Week 1 I made pork, white bean and kale soup. It was pretty good.
Last week I tried kale chips. I'm not crazy about them. Really, the whole reason to eat them is for the salt.
This week I decided to try a strata. I usually make strata with spinach, but thought kale might be an ok substitute. One of the things I really like about strata is its versatility. I can usually clean stuff out of the fridge, changing up the ingredients each time.
My basic recipe is thus:
Make 1 box of Stove Top stuffing, following the directions on the box.
Mix in filling ingredients.
Beat 6 eggs and stir into stuffing mixture.
Pour into greased 8" square baking pan.
Top with cheese.
Bake at 375º for 35 minutes.
Now, the change-up is always the filling. For tonight's version, I very lightly sautéed the kale in olive oil and minced garlic and fried up some bacon to crumble in. I also had some left-over ricotta cheese that I stirred in because cheese always makes it better. I topped it with shredded Swiss cheese, since that was what I had.
|Kale, bacon and ricotta strata, topped with Swiss cheese|
I do have to say soups seem to be the best use of kale. I have a Zuppa Tuscana recipe ready to go next week if we get more kale (we probably will).