A Great Recipe for Kale

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. . .

Our CSA, Loon Organics, puts out a nice newsletter each week and this week’s newsletter included a recipe from the blog Kate in the Kitchen. I knew just by looking at the recipe that I had to try it.

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.

3 Comments

  1. Posted September 30, 2011 at 4:08 am | Permalink

    Sounds good. I tried drying it and making “kale chips” that so many were raving about. They were NOT a hit. A big hit was chopping it up and adding it to broccoli cheese soup where the little green bits fit right in and tasted great.

  2. Avid4
    Posted October 11, 2011 at 8:24 am | Permalink

    I did not expect to read this whole post. I looked at it and thought this does not interest me, but I had some time before class and started reading. Without even noticing it, I was done. The writing kept me engaged even if I wasn’t interested in the subject matter. Yep.

  3. Posted December 10, 2011 at 9:34 pm | Permalink

    This looks delicious! I love kale sauteed with garlic and served on toasted bread with hummus. It is probably more of a vehicle for me to consume more garlic and salt, but it is still so satisfying and simple.