I was flipping through the most recent issue of Martha Stewart Living late last week and came across a quick one-page recipe for an alternative to spinach artichoke dip. Since it’s fall and football season and we’re always looking for snacks to enjoy while we watch games on Sunday afternoon, I immediately tore out the page to save. The recipe called for just 2 main ingredients – ricotta cheese and a leafy green. Since we had a bunch of kale in the fridge from our CSA that week we decided to make it for Sunday’s game-watching. I was totally surprised at not only how easy this was to put together but also how delicious it turned out. *Warning, I didn’t chop the kale quite enough and some bites were tricky to eat. I suggest chopping the kale (or whatever green you choose) smaller than you think is appropriate.
I sauteed the kale first to cook it down and then chopped even more.
Mix with ricotta cheese (the ratio is 1C ricotta to 1C chopped green) and season with salt and pepper. I then sprinkled with a little grated Parmesan cheese.
Bake for about 12 minutes at 425 until the edges start to brown. Serve with toasted bread and ENJOY!
Being members of a CSA, we have a bottomless pit of kale in our lives. And…there are only so many kale chips you can eat, really. So I am always on the lookout for an interesting recipe to put kale in. Well, thanks to Pinterest again, I have found my favorite kale recipe to date. This is a tart with kale and butternut squash – perfect for fall, now that it’s October and all (how did we lose September already?). A few notes: I cheated and used pre-made pie dough, no big deal. I also used these tiny sweet squashes we had from our CSA, not butternut squash. The last note – this dish is somewhat laborious because there are many steps that make it pretty time consuming (roasting the squash, making and baking the crust, caramelizing the onions, oy!) but it’s SO yummy, and SO worth it. There is something about the sweetness of the squash and onions mixed with the salty crust and leafy kale that just…works. I just ate the last piece for lunch so it’s fresh on my mind…
Cube your squash, sprinkle with s&p and olive oil and roast at 400 degrees for 25 mins. Blind bake your crust at the same time.
Wash, de-stem, and rough chop your kale. Then saute in garlic and olive oil. Remove from pan. Use the same pan to caramelize the onions.
Mix your eggs, cooked kale, roasted squash, caramelized onions, shredded Gruyere cheese.
Pour into the baked crust and sprinkle with a little more cheese.
Cook at 400 degrees for about 25 minutes or the cheese is slightly browned. Let sit 5 minutes before you cut.
Serve warm. Perfect for a vegetarian dinner, a side dish, or for brunch. Enjoy!