Kale & Pecan Stuffing

Preparation

1. Preheat the oven to 350 degrees. Lightly oil a 9 by 13 inch glass baking dish.

2. In a wide skillet over medium-high heat, cook the olive oil with onions and celery until caramelized, about 10 minutes, stirring occasionally.

3. Add the chopped kale, garlic, sage, pecans, salt, and pepper. Stir to mix well. Add the water or stock and cider vinegar. Cover and cook for 3 minutes. Taste for seasoning then turn off the heat.

4. In a large bowl, combine the melted butter with the eggs. Add the kale mixture and cubed bread, and toss to coat very well.

5. Transfer the mixture to the prepared baking dish, drizzle with some olive oil and bake covered for 30 minutes. Uncover and continue baking for 20 minutes, or until the top and sides are golden.

Ann's Tips and Tricks

Lacinato, or black Tuscan kale is one of the tenderer members of the kale family. It has long, spear-shaped blue-green leaves with a texture that looks like crocodile skin, hence its pet name, dinosaur kale. Its soft leaves make it the best kale to use for salads, or for dishes where the leaves need to wilt quickly, but you will still need to strip away the greens from tough stalks before cooking.