This weekend I needed a slam dunk recipe to convert someone into a kale eater. Pretty sure this did the trick. You can use ricotta for the cheese layer- but at $7.50 for 16oz for ricotta made in my time zone, I opted for the cottage cheese and egg trick my Mom taught me growing up. It sounds goofy, but trust me, it tastes delicious.
Kale Lasagna
1 Package No Boil Lasagna Noodles (I like 365 brand- fyi: you won’t use the whole box)
6 Cups Marinara (2 jars of your favorite pasta sauce if you are buying)
1 lb Cottage Cheese
2 Eggs
1 Large Bunch Kale (I used Lacinato)
1 Onion
4 Cloves Garlic
1 T Olive Oil
1 lb Shredded Mozzarella
1/2 C Parmesan
Preheat your oven to 350°.
Grease a 9 x 13 glass baking dish.
Whisk the egg and cottage cheese together in a bowl. Set aside.
Thoroughly wash, remove stems, and chiffonade (or cube if you like) kale. Leave kale slightly damp. Dice onion and garlic. In a sauté pan over medium high heat, cook the onion and garlic until translucent. Add (still damp) kale and continue to cook until kale is vibrant green and water is absorbed. Set aside.
Add sauce to the bottom of glass baking dish, just thick enough to cover the bottom of the dish. Add a layer of lasagna noodles. Noodles should touch each other, but not overlap. You will most likely have to break some pieces to create a solid layer. Puzzle lasagna is fun! Add cheese mixture atop noodles. Add another layer of noodles. Cover noodles in sauce. Add another layer of noodles. Cover noodles in sauce. Layer kale mixture a top noodles and sauce. Add another layer of noodles. Add a layer of sauce. Cover with mozzarella and parmesan.
Cover the dish with aluminum foil (this is important! It will keep the cheese from burning and locks in the moisture to cook the noodles). Bake at 350° for 45 minutes. Remove aluminum foil and bake for additional 10 minutes (until cheese is golden brown).
Remove from oven and let stand for 5-10 minutes (for cheese to solidify for slicing). Enjoy!
3 ingredients and 10 minutes to I ate the whole thing…
Creamed Kale
Adapted from Mark
1 Bunch Kale
1/2 Can Coconut Milk
Curry Powder to taste
Wash the kale. Remove the stems and chiffon (or chop).
Over medium-high heat add coconut milk, then kale. When kale begins to wilt, sprinkle with curry powder to desired seasoning. Cook until remaining coconut milk is thick.
I came. I saw. I spoke. I made a crack about the host wearing my t shirt in front of a waiter named Kale.
It was awesome.
In case you missed it, here is the replay of my presentation:
Performing my first spark was awesome, more challenging than I thought (if you want to give it a shot, talk to people who have made them before, 5 minutes and 20 auto advancing slides is hard!) but in the end super rewarding and super fun. I look forward to doing it again, we’ll see if it will be about kale or a new obsession!
Several people have asked me about my shirt. If you are dying to get some Eat More Kale apparel of your very own, be sure to check out their site (that’s right, I didn’t make it, I bought it) here. Oh yeah, there are more people out there as obsessed with kale as I am. Rock.
Backsides love kale too.
Just for fun, I had my friends over at StickerGiant make up some stickers for my Ignite pals, and passed them out. I have a few left over, and I’d love to share them with anyone who wants one. If you’d like a sticker, leave me a comment and I’ll make sure to get you one, or a few. Out of town? Even better, let me know and I’ll mail you a few, in exchange for a photo of you posting that sticker somewhere awesome.
And if anyone is wondering how Battle of the Burners was, don’t worry, I’m going to fill you in….soon. Easily the best meal of my life. Those folks over at Beet Street throw one hell of an awesome party.
I also grabbed some gorgeous Red Winter Kale from Native Hill Farm this weekend, and I’m planning to make something great with it this week. Look for the recipe Thursday.
Where am I?
You are currently viewing the archives for October, 2010 at I Love Kale.
