Recipes From the Root Cellar_ 270 Fresh Ways to Enjoy Winter Vegetables - Andrea Chesman [100]
4 Bake for 15 minutes, then decrease the oven temperature to 350°F and bake for 30 to 35 minutes longer, until browned. Let stand for at least 10 minutes. Serve warm or at room temperature.
Kitchen Notes: If you are madly in love with goat cheese, you can increase the quantity to 8 ounces. The beets can be omitted, if desired.
Kale-Feta Pie
Serves 6
What do you get when you make spanakopita with kale instead of spinach? A delicious pie! A topping of sesame seeds makes it particularly attractive.
6 cups chopped kale (remove and discard tough stems)
1 onion, peeled and quartered
2 garlic cloves
3 tablespoons all-purpose flour
1 pound cottage cheese
8 ounces feta cheese, crumbled
3 eggs
Salt and freshly ground black pepper
½ cup (1 stick) butter, melted
1 (1-pound) package phyllo dough, thawed
2 tablespoons sesame seeds
1 Bring a large pot of salted water to a boil. Add the kale and blanch until wilted and bright green, about 3 minutes. Drain and plunge into a bowl of ice water to stop the cooking. Drain again, squeezing out the excess liquid.
2 Preheat the oven to 375°F.
3 Combine the onion and garlic in a food processor and process until finely chopped. Add the kale and process until finely chopped. Add the flour, cottage cheese, feta, and eggs, and season with salt and pepper. Process until well mixed.
4 With a pastry brush, spread some of the melted butter along the bottom and sides of a 9- by 13-inch baking dish. Place a sheet of phyllo in the pan, allowing the excess to hang over the edges. Brush with butter. Layer four more sheets of phyllo on top, brushing each piece with butter. Cover with half the kale filling. Cover with five more sheets of phyllo, brushing each sheet with melted butter. Cover with the remaining filling. Fold any overhanging phyllo over the filling. Cover the top with the remaining sheets of phyllo, brushing each with melted butter. Sprinkle the sesame seeds over the top. With a sharp serrated knife, slice through the pastry to make six or twelve equal squares.
5 Bake for about 45 minutes, until the pastry is golden. Serve hot or warm.
Kitchen Note: Slicing through the sheets of phyllo before the pie is baked makes it possible to serve the dish in tidy squares.
Kale Pizza
Serves 4
Take a regular cheese pizza and add a layer of yummy, nutrient-rich kale, and this is what results.
½ recipe Basic Pizza Dough (page 264)
2 tablespoons extra-virgin olive oil, plus more for brushing
2 cups sliced kale (remove and discard tough stems)
Salt and freshly ground black pepper
1 cup well-seasoned tomato sauce
2 garlic cloves, minced
2 cups grated mozzarella cheese (8 ounces)
½ cup freshly grated Parmesan cheese
1 Prepare the pizza dough and set aside in a warm, draft-free place to rise until doubled in bulk, about 1 hour.
2 Preheat the oven to 500°F.
3 Heat the oil in a large skillet over medium-high heat. Add the kale, season with salt and pepper, and sauté until limp, about 3 minutes. Cover and let steam until just barely tender, 1 to 2 minutes; do not overcook. Set aside.
4 Lightly oil a 10-inch or 12-inch round pizza pan or a 12- by 15-inch baking sheet. Stretch the dough to fit the pan. Brush the dough with a little oil and spread the tomato sauce over it. Distribute the kale over the sauce. Sprinkle with the garlic, the mozzarella, and the Parmesan, in that order.
5 Bake the pizza on the bottom shelf of the oven for about 12 minutes, until the cheese is melted and the crust is golden brown. Slice and serve warm.
Kitchen Notes: The recipe is easily doubled. Who doesn’t enjoy a slice of cold (or reheated) pizza on the second day? If you happen to have a pizza stone, by all means use it. Bake the pizza on the preheated stone instead of on the oiled pan.
Frizzled-Kale Pizza
Serves 4
For this pizza the kale is roasted, which gives it a crunchy texture. It is both surprising and wonderful