Try this Kale and Sun-Dried Tomato Spoon Bread (r) recipe, or contribute your own.
Preheat the oven to 400degF. Generously "butter" a 2-quart souffle dish; dust with the Parmesan. In a medium-size nonstick skillet, heat 1 teaspoon oil over medium heat. Stir in the garlic and cook for about 30 seconds, or until fragrant. Stir in the kale, reduce the heat to medium-low, and cook, stirring frequently, for 6 to 7 minutes, or until the kale is bright green and very tender. Stir in the sun-dried tomatoes and set aside. In a heavy large saucepan, combine 2 cups water, the salt, pepper, and remaining 2 teaspoons oil. Bring to a boil over high heat. Add the cornmeal in a slow, steady stream, whisking constantly. When all the cornmeal has been added, remove the pan from the heat. Whisk in the milk, then the egg yolks, one at a time, until well blended. Stir in the sugar and the baking powder. In a large bowl, with an electric mixer at high speed, beat the 4 egg whites with a pinch of salt until stiff but not dry peaks form. Stir the kale mixture into the cornmeal mixture. Stir in a spoonful of the egg whites to lighten; with a rubber spatula, fold in the remaining whites just until incorporated. Scrape the mixture into the prepared souffle dish. Bake for 30 to 35 minutes or until the top is puffed and browned and the edges shrink from the sides. Serve immediately as first course, vegetarian lunch, or part of a buffet. Recipe based on Sarah Belks Spoon Bread from her Book, Around the Southern Table. Miriam Rubin. (1995) Grains. San Fran: Collins Publishers. A Gourmet Pantry Book (Series). Edited for lighter cooking by email@example.com. MasterCook estimates 136 cals, 4.8 g fat, 31.6% cff. Original Version used butter, oil-packed sun-dried tomatoes, and un-specified "milk." Recipe by: Based on Miriam Rubins recipe in "Grains" Posted to MC-Recipe Digest V1 #586 by PATh
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