Sunday, November 15, 2009

Kale and Chard Panade

My kitchen smells ridiculously amazing right now. Try to imagine the aroma of slowly cooked and caramelized onions, the best quality gruyere cheese, a mixture of lightly wilted kale and chard, and toasty cubes of bread from Rustica bakery....if you look up "comfort food" in the food dictionary, you should find this recipe.

This recipe is taken directly from Orangette (read Molly's post on soggy bread, it's great!). Just know if you want to make this, read all the instructions first or you may be surprised to find it takes about 2 hours from start to finish (at least 1/2 hour for the onions to caramelize, and another 1 1/2 hours to bake the panade). The only thing I changed about the original recipe was to use 1 bunch of chard and 1 bunch of dino kale. And, if making again, I would reduce the amount of garlic by half.

This fancy casserole is another great way to add more kale into your diet!

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