skip to Main Content
Menu
Kale, Three Ways

Kale, Three Ways

 Is there anyone out there who hasn’t eaten kale? Who is still a kale hater? Let me help convert you.

In the last few years, kale seems to have become the poster child for healthy eating.
The benefits of eating kale include not only its high fiber content, but it’s also rich in nutrients and low in calories. Check out more of the health benefits on this website here.
I admit I was late jumping on the kale bandwagon, and the only kale I grow in my garden is the lacinato or Tuscan kale (sometimes called dinosaur kale), which is called cavolo nero in Italian and is typically used in the Tuscan soup ribollita (recipe here).
This dish of beans, sausage and kale is something I normally make with swiss chard or escarole, but I decided to try it with kale instead. While I still think Swiss chard has a sweeter taste, kale is perfect for this recipe since it stands up well to the longer cooking time required for the beans and it reheats without any loss of flavor. In fact, reheating only improves the taste.
I used these beans I bought from Gustiamo.com – fagioli del purgatorio – and loved them. These didn’t need presoaking and maintained their shape even after reheating. They’re native to Gradoli, a town in Lazio. The name “purgatory beans” dates back to the end of the 1600s, when they were boiled and dressed with olive oil and salt, and eaten as part of a meatless meal for Ash Wednesday, called “pranzo del purgatorio.”
Even though it’s summer here, I’ve made this dish a couple of times because of all the kale growing in my garden. It freezes beautifully too, though, so make some for one of those cold winter nights when you don’t want to cook.
I’ve used my kale in a couple of other ways this summer too.
Maybe I’m the last person on this planet to try kale chips. I was inclined to dislike them, but everyone I served these too (and me too), thought they were delicious. They’re really easy to make and they’re a healthy snack alternative. I used a recipe from Ina Garten, aka, The Barefoot Contessa.
Pull out the center rib from the kale, then spritz with some good olive oil, a shake of salt and a sprinkle of parmesan cheese. Bake at 350 degrees for about 10 to 15 minutes.
They’re crinkly and taste kind of like parmesan cheese. Without the cheese, I’m not sure I’d be sold on kale chips. But this platter disappeared quickly.
The other kale dish that was a hit was this kale salad. You don’t need a bonafide recipe. Just chop some raw kale, add some corn shaved off the kernels (I cooked the cob for about three minutes first ), then I chopped some carrots and parboiled the bits for a few minutes. I added some red onion, toasted hazelnuts and chopped shishito peppers from my garden, but you could use red peppers or any vegetable you like. Parmesan cheese shavings were tossed in too, then the whole thing was mixed with an easy-to-make dressing of mayonnaise thinned with lemon juice – an idea I got from my buddy Marie, of Proud Italian Cook.
It made a refreshing lunch and I didn’t have to feel guilty about that piece of cake I ate following the salad.

 

Kale, Beans and Sausage
2 T. olive oil
1/2 cup chopped onion
3 cloves garlic
1 bunch of lacinato kale chopped (I used approximately eight cups, but you don’t have to be exact)
1/2 pound Italian sausage
1 cup dry fagioli del purgatorio beans (or another small, white bean, but you’ll probably have to soak them ahead of time, unlike the fagioli del purgatorio beans)
2 cups water
1 parmesan cheese rind
herbs of your choosing – I used fresh parsley, thyme and oregano
salt, pepper to taste
hot red pepper flakes
roasted red pepper or bits of chopped tomato (optional)
Remove the casings from the sausage and place in a saucepan, covered with water. Simmer for about 15 minutes, then remove the sausage and slice, but retain the water for later use. In another pan, sauté the onion and garlic in the olive oil until softened. Add the kale to the pot and the water leftover from cooking the sausage. Let the kale cook down for about five minutes (with the lid on), then add the beans, the sausage, the water and the parmesan rind to the pot. Don’t add the salt yet, or the beans will toughen, but DO add the pepper, the herbs and the red pepper flakes. I sometimes add a small amount of chopped tomato and/or roasted red peppers. Let everything simmer with the lid on for about one hour, or until the beans are tender. Keep checking and add more water if necessary. When everything is cooked, add the salt. If it’s not “soupy” enough to your liking, add more water.
It’s great served with grilled bread that’s been rubbed with raw garlic and olive oil.
Butternut Squash Bread Pudding

Butternut Squash Bread Pudding

 The headline is a misnomer. I should have called it Butternut Squash, Mushroom, Sausage and Kale Bread Pudding. But that was a mouthful – granted, it’s a good mouthful, but too long for a title of this recipe. Anyway, it’s that time of year when butternut squash is abundant — a vegetable that just screams “fall.” I love it in soups, simply baked with olive oil and salt, or gussied up in lasagna or casseroles like this one. I served this as a main course, with a salad alongside, but you could leave out the sausage and serve it as a side dish. Thanksgiving will be here before you know it and it would be perfect on the table alongside Tom turkey.

There are a number of steps, but it’s easy to make ahead of time if you want. Keep the bread and the squash cubes in sizable chunks when you cut them – not too teensy so they don’t disintegrate into unrecognizable pieces after baking.
After all the ingredients are sautéed, sliced, etc. place them in a bowl.
Add the eggs and cheeses and mix everything together with a spoon.
This is what you end up with – a large casserole that feeds lots of people – at least a dozen if it’s a side dish or six if it’s a main course.
Or bake it in a lot of smaller dishes if you want individual portions.
Either way, it’s delicious, so get busy. And dig in.

Butternut Squash Bread Pudding
printable recipe here

In the photos, I used 1 cup kale, but I’d use more next time I make it. You can add or subtract any of the vegetables, and even leave out the sausage to make it completely vegetarian.

3 cups butternut squash, cut into cubes
2 T. olive oil
salt, pepper
ground sage or seasoned sage salt* or herbs de provence
4 cups sturdy Italian or French bread (preferably a day old)
2 T. butter
2 T. olive oil
3/4 cup minced shallots
3 garlic cloves
1/2 pound Italian sausage
1/2 pound mushrooms, sliced
1 1/2 cup kale, chopped

1 cup half and half
2 cups milk
4 eggs
1/2 cup grated parmesan cheese
1 cup mozzarella or fontina cheese, shredded

*I make seasoned salt at the end of the summer, by harvesting a lot of herbs and blending them with kosher salt. Use any combination you have – rosemary, thyme, sage, lemon balm, etc. I went heavy on the sage last year and it makes a great seasoning for the Thanksgiving turkey as well as recipes like this.
Spread the mixture on a cookie sheet and let it air dry for a day or two. When the herbs are completely dried, place the mixture into the blender or food processor and blend finely before placing into jars.

For the bread pudding:

Cut the squash into cubes – not wimpy ones, but about 1 inch cubes. Oil a cookie sheet and toss the squash cubes in the oil. Season with salt, pepper and the dried sage or sage salt or herbs de provence. Go easy on the salt if using the sage salt. Bake at 375 degrees for about 40 – 45 minutes.

Cut the bread into large cubes and put it in the oven for about five minutes while the squash is cooking. Remove to a large bowl.

Meanwhile, saute the minced shallot in the olive oil and butter until wilted. Add the minced garlic and saute briefly until soft, then add the mushrooms and cook them through. When the mushrooms are browned and nearly done cooking, add the chopped kale and saute for a few minutes. If necessary, add a little more oil. Season all with salt and pepper, then remove from the pan and place all the cooked vegetables in the bowl with the bread.

Use the same pan to cook the sausage. Remove the casing from the sausage and break up the meat in the pan, cooking it through. Add a little more olive oil if there’s not enough in the pan to keep the meat from sticking. Add the cooked sausage to the bowl with the vegetables, along with the squash when it is cooked through.

Whisk the eggs, then add the half and half and milk and stir in the cheeses. Pour the mixture into the bowl with the bread, the sausage and the vegetables and mix it all together with a wooden spoon. Let it sit for at least 10 minutes for the bread to absorb some of the liquid. You can even make everything to this stage and let it sit in the refrigerator overnight. Pour it into a greased casserole dish – mine was oval but it measures roughly 9 x 13 inches. Bake it at 375 for about 35 to 40 minutes. I also turned on the broiler near the end to achieve a little more browning. This also reheats very well as leftovers.