Kale Annandale

entree
  • 1/2 lb fresh baby kale
  • 1 heaping tbsp minced onion
  • 4 tbsp butter
  • 1 scant cup sifted flour (if not sifted, wisk before measuring)
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2-4 oz Cabot sharp cheddar, microplaned
  • pinch cayenne or red pepper flakes sprinkled through a fine sieve
  • 1 cup milk (whole, or half whole and half less fat)
  • 2 eggs
    • Topping:
  • 1-2 tbsp butter
  • 1 cup fresh breadcrumbs
  • 2-3 tbsp Parmeggiano cheese, finely grated
  • pinch cayenne
  1. Set the oven to 350. Put the butter in a 9" baking dish in the oven to melt. Remove as soon as it's melted: do not let it brown.
  2. Wash the kale and pull off the stems.
  3. Blanche the kale in copious boiling lightly salted water for 3 minutes. Drain into a colander and rinse in cold running water. Squeeze as much water out as possible by pressing against the colander. Chop into roughly 1" pieces. Toss with a pinch of salt.
  4. Stir the kale and onion into the melted butter.
  5. Whisk together the flour, baking powder, and salt.
  6. Whisk eggs in a large bowl, then add milk, cayenne, and the flour mixture. Whisk only until incorporated.
  7. Fold in the cheese and kale (leaving a little butter in the pan).
  8. Pour into the baking dish and bake for a total of about 35 minutes, adding the topping after 15 minutes.
  9. Topping: melt 1-2 tablespoons of butter in a microwave, then stir in a cup of fresh breadcrumbs (fresh or stale Italian bread grated in a blender), a pinch of cayenne, and 1-3 tablespoons of Parmeggiano cheese.

Servings: 4

Source: Variation of Spinach Squares