Kale casserole is one of the first dishes that I can remember. The recipe is from those ancient Vegeta cookbooks that all our mothers had, and always added a tablespoon of that spice-mix to every meal. I don’t like it or use it, but the recipe – slightly adapted – is still in my notebook.
This dish is great cause you can eat it hot or cold. Sometimes, mom would roll the leftovers in flour, eggs and breadcrumbs and fry them so we ate them the next day in a slightly different form – with tartar sauce or even mayonnaise. I make it from – you guessed it – turkey and serve it with a bit of sour cream.
Please click on the thumbnails for more photos…
- 1 medium kale
- 1 onion
- 2 cloves garlic
- 250 g of ground turkey
- 60 g rice
- 100 ml buttermilk or yogurt
- 2 eggs (separate egg whites from the yolks)
- 3 tablespoons breadcrumbs + som for coating the mold
- olive oil
- salt and pepper
- Preheat the oven to 180 ° C, grease the mold with oil and sprinkle with bread crumbs. I baked it in a round mold with a 24 cm diameter.
- Clean the kale leafs, remove the hard parts and boil for 5 minutes in salted water. Drain, cool and chop or blend in a blender.
- On two tablespoons of olive oil fry the chopped onion until soft, add the turkey and season with salt and pepper. Cook until the meat changes color.
- Cook the rice till half-cooked (about 7 minutes) and drain the excess water.
- Beat the egg whites with a pinch of salt till firm. Mix the egg yolks with kale, chopped garlic, rice, meat, buttermilk (or yogurt or sour cream) and breadcrumbs (3 tablespoons). Season to taste and slowly unite with the egg whites.
- Transfer to a mold and bake for about 40 minutes, or until the casserole is nice and browned. Serve with sour cream, bon appetit!