This savory bread pudding is a kale-lover’s dream. Just one serving provides 70% of a day’s worth of vitamin A, 50% of your daily vitamin C needs and nearly one-quarter of your calcium requirements. The flavors of the kale and onion meld together with help from the flavorful Gruyere cheese, and the thyme and nutmeg give this luscious side a unique taste all it’s own! Serve it as a side with pork, chicken or grilled salmon steak.
Yield: 6 – 8 servings (1 9”x9” pan)
Time: 1 hour
1 ½ cups low-fat milk
Several grates of nutmeg
6 cups 1” cubed stale sourdough bread (or any good hearty bread)
1 Tbsp. vegetable oil
1 large onion, sliced ½” thick
2 tsp. fresh thyme leaves
10 garlic cloves, halved
6 oz. roughly chopped kale (stems removed)
½ cup pine nuts
1 cup grated gruyère cheese
Preheat oven to 350ºF. In a large bowl, whisk the eggs, milk and nutmeg. Season with salt and pepper. Soak the stale bread in the egg mixture, turning from time to time, until the bread has absorbed most of the liquid and the bread feels soft but not mushy, about 20 minutes depending on how stale the bread is.
While the bread is soaking, heat a medium sauté pan over medium heat. Add the oil and onions. Sprinkle with salt and slowly brown the onion stirring regularly until browned and softened, about 15 minutes. Add the thyme and garlic, another sprinkle of salt, and continue to cook until the onions are softened and sweet and the garlic is browned, another 15 minutes. Remove from heat.
While the onions are caramelizing, cook the kale. Bring a pot of salted water to the boil. Cook the kale until softened, about 5 minutes but maybe more, depending on how tough it is. Drain, and when cool enough to handle, squeeze out excess water. Stir the pine nuts, reserved onion mixture and the kale into the bowl with bread. Butter or oil a 9”x9” baking pan. Fill it with the bread mixture, pressing down on the bread. Sprinkle with the gruyère. Bake for about 30 minutes or until the top is golden, cheese is melted and custard is set. Check that the middle is cooked through by putting a paring knife into the center for 2 seconds. Feel the blade and if it feels quite hot and isn’t coated with wet egg custard, then it’s ready!
Total Fat: 8 g
Sat Fat: 2.5 g
Sodium: 190 mg
Protein: 9 g
Fiber: 1 g