1 Quarter the kale and remove the core.
2 Remove the leaves one by one and cook them for four minutes in salted boiling water.
3 Remove them and plunge into very cold or ice water.
4 Drain well and dry them in a kitchen towel.
5 Preheat the oven to 300°F (150 °C).
6 Finely chop the onion and garlic, then mix well with the meat, mustard, egg, and breadcrumbs. Season lightly with salt and pepper.
7 Season the diced tomatoes with salt and pepper.
8 In a baking dish, layer alternately kale, meat, tomatoes, and finish with a covering of smoked bacon.
9 Bake in the oven for 60 minutes.
10 Then add the cream and return to the oven for about 15 minutes.
This is a somewhat rustic winter recipe. My question for you: what kind of meat are you using? At the end, it would be better to mix the cream and mustard together rather than putting the mustard in the filling from the start, otherwise you lose the flavor.
No comments yet. Be the first to share your experience!
Help other cooks
Share a tip, your adaptation, your result. Every comment counts.