Kale Casserole with Mozzarella, Pistachios and Chile 

Kale Casserole with Mozzarella, Pistachios and Chile

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Difficulty:easy
Preparation:75 min
Ready in:75 min
Vegetable
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Ingredients

For servings

1 kilogramKale (trimmed, rinsed, and large hard veins removed)
3Onion
2Garlic clove (pressed)
4 tablespoonsClarified butter
500 millilitersVegetable broth
200 gramsQuark
2Egg
100 gramsPistachios (coarsely chopped)
1red Chile pepper (seeded and chopped)
Salt
freshly ground Pepper
Nutmeg
250 gramsFresh mozzarella (finely diced)
3 tablespoonsOlive oil

Directions

1 Blanch the kale in boiling salted water, drain, rinse with cold water, drain again, squeeze well and coarsely chop.
2 Peel the onions and cut into rings, then sauté in hot butter, add the garlic and kale and deglaze with broth. Simmer for about 30 minutes. Pour the cooked kale in a colander, drain and mix with the quark, eggs, pistachios and chile pepper. Season with salt, pepper and nutmeg.
3 Place the kale mixture in a greased baking dish, top with mozzarella, drizzle with olive oil and bake in an oven preheated to 200°C (approximately 400°F) about 25 minutes. Remove from oven and serve.
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