Side Pannel
Kale and Sun-Dried Tomato Spoon Bread <r>
Kale and Sun-Dried Tomato Spoon Bread <r>
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables, Grains
Ingredients List
- Spray margarine, to coat
- -casserole
- 2 tb Grated Parmesan cheese,
- -fresh
- 1 tb Vegetable oil, light
- 1 Garlic clove, minced
- 1 1/2 c Kale, thick center stems
- -removed then finely chopped
- 1/4 c Minced dried tomatoes,
- -reconstituted
- 3/4 ts Salt
- 1/4 ts Freshly ground black pepper
- 1 c Cornmeal, white or yellow
- 1 c 1% low-fat milk
- 3 lg Eggs, separated, plus
- 1 Egg white
- 1/2 ts Sugar
- 1/2 ts Baking powder
Directions
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.
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.
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