We have been getting a lot of kale in our CSA box this year and I haven’t always been sure what to do with it.
Kale is a very beautiful leafy green. But some people would rather use it for garnish than eat it. The trick is to put it in something you enjoy eating like a cheesy omelet. Although it does defeat the purpose a tad bit. . .
While stirring the ingredients I inhaled the aroma of many of my favorite ingredients and couldn’t help but to steal a bite before even adding the cheese sauce. It convinced me I don’t need to jazz up kale to eat it. I probably just need to cook it.
Adding in fresh corn off the cob just sends this dish over the top. I would definitely make something like this for a potluck or large gathering. It’s a little unique and still as good as the “standard” potluck dishes. An adaptation of this as a dip would probably be good too. Before being baked it reminded me a lot of spinach dip- yum! Here is the recipe:
Cheesy Corn and Kale Bake
Adapted from Kate in the Kitchen
1 red bell pepper, diced
1 medium onion, diced (can also use a leek)
2 garlic cloves, minced
1 large bunch of curly leaf kale, washed and spun dry then chopped
4 c. fresh corn kernels
4 T. unsalted butter, divided (can also use evoo for original sautee and then use butter later)
2 T. flour
1 c. milk (can also use soy)
1 c. freshly grated cheddar cheese (or mix it up a bit with pepper jack)
1 T. sour cream (can also use cream cheese)
Pinch of cayenne pepper
Salt and black pepper to taste
Preheat oven to 375°
In a deep cast iron skillet, or other oven proof skillet, sauté the onion and pepper in 1 tablespoon butter until soft. Add the garlic and cook, stirring, for about a minute or two. Add in the kale and stir until it’s coated with the butter (or oil), then cover the pan and cook for about 5 minutes, stirring once or twice. Scrape veggies in to a bowl and set aside.
In same pan, melt the remaining 2 TB butter, then add the flour and stir to make a roux. Cook, stirring, for about two minutes to cook out the raw flour taste. Slowly whisk in the milk until smooth, then cook, stirring constantly until the mixture is very thick. It may look a bit reddish brown from the bell pepper, but that’s just fine. Mix the cheese in a little at a time until you have a nice cheese sauce, stir in the cream cheese and cooked pepper mix, and then the corn kernels. It will be very thick. Season with salt, pepper and the cayenne and spread it evenly in the pan. Place the pan, uncovered, in to the oven and bake until hot and bubbly, about 30 minutes.