If you have partaken in our Knife Techniques class, you know that I have mentioned that you need to love your braising greens! We are deep into braising green season and if you are trying to eat locally and seasonally you better learn to like your greens. So here is a little help that Baked Kale dish that I’ve told some of you about.
2 bunches about 6 cups chiffinode Kale/Collard/Chard Greens
1/2 cup onion diced (or more if you like)
2 each garlic cloves minced
1/2 cup grated Parmesan cheese (or more if you like)
2 egg eggs whisked
2 cups stock (whatever kind you like or have around)
1 T high temp oil
1/2 T kosher salt
In a sauté pan, heat oil over high heat; add onions and sauté until starting to brown. Add garlic and green and sauté until wilted. In a bowl add the rest of the ingredients and the sautéed greens. Put into a baking dish and bake at 350 until the liquid is set up and greens are starting to crisp on the top (The liquid should be at least 1/2 as high as the greens) about 20 min.
You can also sprinkle the parm over the top if you’d like a cheesy topping. Also the liquid can be increase so that you have a more of a quiche consistency.