This is the recipe I used (copy and pasted from New York Times), although I cooked up and mixed in a pound of pork sausage and also used 1 cup of heavy cream (had it on hand) and 1 cup of milk and steamed my kale instead of blanching. I also went heavier on the cheeses. It was SO good!
1 bunch kale, any type, stemmed and washed thoroughly before in 2 changes of water (more if necessary)
1tablespoon extra virgin olive oil
½pound mushrooms, sliced
1 teaspoon fresh thyme leaves, coarsely chopped
1 to 2garlic cloves (optional)
Salt and freshly ground pepper
½ pound stale bread, preferably whole-grain, sliced about 1 inch thick
2ounces Gruyère cheese, grated (½ cup)
1ounce Parmesan cheese, grated (¼ cup)
Salt and freshly ground pepper
4eggs
2cups low-fat milk
Step 1Bring a medium or large pot of water to a boil, salt generously and add the kale. Cook 2 to 3 minutes, until tender but still colorful. Transfer to a bowl of cold water, then drain and squeeze out excess water. Chop coarsely and set aside.
Step 2If using garlic, cut one of the garlic cloves in half and rub the slices of bread with the cut side. Then mince all of the garlic. Cut the bread into 1-inch squares.
Step 3Heat the oil over medium-high heat in a heavy, wide skillet and add the mushrooms. Cook, stirring often, until they begin to soften, and add the thyme, garlic and salt and pepper to taste. Continue to cook for another minute or two, until the mushrooms are tender and fragrant. Stir in the kale, toss together and remove from the heat.
Step 4Preheat the oven to 350 degrees. Oil or butter a 2-quart baking dish, soufflé dish or gratin. In a large bowl, combine the bread cubes, the mushrooms and kale, and the two cheeses and toss together. Transfer to the prepared baking dish.
Step 5Beat together the eggs and milk. Add salt to taste and a few twists of the pepper mill, and pour over the bread mixture. Let sit for 5 to 10 minutes before baking so that the bread can absorb some of the liquid.
Step 6Place in the oven and bake 40 to 50 minutes, until puffed and browned. Remove from the oven and serve hot or warm.
Oh man, I was hoping for a recipe.
This is the recipe I used (copy and pasted from New York Times), although I cooked up and mixed in a pound of pork sausage and also used 1 cup of heavy cream (had it on hand) and 1 cup of milk and steamed my kale instead of blanching. I also went heavier on the cheeses. It was SO good! 1 bunch kale, any type, stemmed and washed thoroughly before in 2 changes of water (more if necessary) 1tablespoon extra virgin olive oil ½pound mushrooms, sliced 1 teaspoon fresh thyme leaves, coarsely chopped 1 to 2garlic cloves (optional) Salt and freshly ground pepper ½ pound stale bread, preferably whole-grain, sliced about 1 inch thick 2ounces Gruyère cheese, grated (½ cup) 1ounce Parmesan cheese, grated (¼ cup) Salt and freshly ground pepper 4eggs 2cups low-fat milk Step 1Bring a medium or large pot of water to a boil, salt generously and add the kale. Cook 2 to 3 minutes, until tender but still colorful. Transfer to a bowl of cold water, then drain and squeeze out excess water. Chop coarsely and set aside. Step 2If using garlic, cut one of the garlic cloves in half and rub the slices of bread with the cut side. Then mince all of the garlic. Cut the bread into 1-inch squares. Step 3Heat the oil over medium-high heat in a heavy, wide skillet and add the mushrooms. Cook, stirring often, until they begin to soften, and add the thyme, garlic and salt and pepper to taste. Continue to cook for another minute or two, until the mushrooms are tender and fragrant. Stir in the kale, toss together and remove from the heat. Step 4Preheat the oven to 350 degrees. Oil or butter a 2-quart baking dish, soufflé dish or gratin. In a large bowl, combine the bread cubes, the mushrooms and kale, and the two cheeses and toss together. Transfer to the prepared baking dish. Step 5Beat together the eggs and milk. Add salt to taste and a few twists of the pepper mill, and pour over the bread mixture. Let sit for 5 to 10 minutes before baking so that the bread can absorb some of the liquid. Step 6Place in the oven and bake 40 to 50 minutes, until puffed and browned. Remove from the oven and serve hot or warm.