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(5 votes, average: 4.20 out of 5)
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You’d never normally think of the words ‘stuffing’ and ‘kale’ in the same sentence let alone the same recipe. This holiday classic, Kale & Pecan Stuffing, brings the two happily together in a tasty treat that marries the health benefits of kale with all the satisfaction a good stuffing brings to the taste buds.
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.
Ingredients:
- 3 tablespoons olive oil, plus extra for drizzling
- 1 cup finely chopped onion
- 2 stalks celery, finely diced
- ½ pound Lacinato kale, leaves finely chopped
- 6 garlic cloves, minced
- 2 tablespoons chopped fresh sage
- 1½ cups chopped pecans
- Salt and pepper, to taste
- 2 tablespoons cider vinegar
- ½ cup water or stock
- 2 tablespoons melted butter
- 2 eggs, lightly beaten
- 4 cups cubed whole wheat sourdough bread
Nutritional Information
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
*per serving
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.
