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Kale & Pecan Stuffing

Name: Kale & Pecan Stuffing
Prep time: 30

(5 votes, average: 4.20 out of 5)

30 min prep

8 servings

Carrot Icon for Number of Ingredients Size

13 ingredients

Normally, the words ‘stuffing’ and ‘kale’ would never be thought of together in the same sentence, let alone the same recipe. This holiday classic, Kale & Pecan Stuffing, brings the two happily together in...

3 tablespoons olive oil, plus extra for drizzling
1 cup onion, finely chopped
2 stalks celery, finely diced
½ pound Lacinato kale, leaves, finely chopped
6 garlic cloves, minced
2 tablespoons fresh sage, chopped
1½ cups pecans, chopped
Salt and pepper, to taste
½ cup water or stock
2 tablespoons cider vinegar
2 tablespoons melted butter
2 eggs, lightly beaten
4 cups cubed whole wheat sourdough bread

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Nutrition Facts

Calories

309 cals

Fat

25 g

Saturated Fat

4 g

Polyunsaturated Fat

6 g

Monounsaturated Fat

13 g

Carbohydrates

19 g

Sugar

3 g

Fiber

5 g

Protein

7 g

Sodium

323 mg

Directions

Preheat the oven to 350 degrees. Lightly oil a 9 by 13 inch glass baking dish.
In a wide skillet over medium-high heat, cook the olive oil with onions and celery until caramelized, about 10 minutes, stirring occasionally.
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.
In a large bowl, combine the melted butter with the eggs. Add the kale mixture and cubed bread, and toss to coat very well.
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.

Chef Tips

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 strip away the greens from tough stalks before cooking.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.