Oh Kale,how I love thee-
GREENS AND BULGUR GRATIN
1/2 cup coarse bulgur*
2 pounds assorted greens such as kale, collard, escarole, spinach, Swiss chard,
and/or mustard greens
6 large garlic cloves, minced or 1 bunch green garlic!
3 tablespoons olive oil
1/4 cup freshly grated Parmesan (about 1 ounce)
6 ounces chilled whole-milk or part-skim mozzarella, grated coarse
For topping
1/2 cup fine fresh bread crumbs
1 tablespoon olive oil
*available at natural foods stores and specialty foods shops
In a heat proof bowl pour enough boiling water over bulgur to cover by 1 inch. Cover bowl with a
plate to trap steam and let stand 20 minutes. Drain bulgur in a large fine sieve, pressing out excess
liquid, and transfer to a bowl.
Keeping each variety of green separate, tear greens into bite-size pieces, discarding stems. Still
keeping greens separate, wash thoroughly by dunking in a sinkfull of water and transfer to a colander
to drain.
Put coarser greens (kale or collard) in a 4 1/2- to 5-quart kettle and steam in water clinging to leaves,
covered, over moderate heat, stirring occasionally, until wilted, about 4 minutes. Add delicate greens
(escarole, spinach, Swiss chard, and/or mustard) to coarse greens and steam, covered, stirring
occasionally, until just wilted, 3 to 4 minutes. Drain greens in colander, pressing out excess liquid.
In a large heavy skillet cook garlic in oil over moderate heat, stirring, until softened but not golden.
Stir in greens and bulgur and season generously with salt and pepper. Stir in Parmesan and remove
skillet from heat.
Preheat oven to 400¡F. and lightly oil a 1 1/2-quart gratin dish or other shallow baking dish.
Spread half of greens mixture in dish and sprinkle evenly with mozzarella. Spread remaining greens
mixture over mozzarella and smooth top with a rubber spatula. Gratin may be prepared up to this
point 8 hours ahead and chilled, covered.
Make topping:
In a small bowl with a fork stir together bread crumbs and oil until crumbs are evenly moistened.
Sprinkle topping over greens mixture and bake in middle of oven 30 minutes, or until bubbling and
top is browned lightly.
Gourmet
September 1995
Italian Pork Chops with Kale
2 lbs kale
1/4 cup olive oil
2 large cloves of garlic, minced
4 thick pork chops
2 teaspoons fennel seeds
1 cup hot water
1 small can tomato paste
1. Soak kale and rinse it thoroughly then simmer for 20 minutes in pot of salted water.
2. While kale is cooking, heat oil in large, deep skillet. Add garlic and cook for 2 minutes over low heat. Add pork chops and saute for 5 minutes on each side, then season with salt, pepper, and fennel seeds.
3. Dissolve tomato paste in hot water and add to pork chops. Cover and cook on low for 30 minutes, adding water if sauce gets too thick.
4. Drain kale and stir into tomato sauce. Cover and cook for another 10 minutes.
Torte of Greens and Cheese
(adapted from Cooking in Piedmont by Roberto Donna)
- 1/4 cup extra virgin olive oil
- 1 1/2 lbs. swiss chard, kale, or any combination of bitter greens, washed, trimmed of tough stems, and sliced into bite-size strips
- salt and pepper to taste
- 1 egg
- 1 cup coarsely grated Parmigiano-Reggiano cheese
- 1/4 cup flour
- 4 tablespoons red wine vinegar
Preheat oven to 400 degrees. Place a large saute pan over high heat. Reduce heat to medium, and add oil. Add greens and saute, stirring often until they wilt. Season with salt and pepper and set aside. (Dish can be made through this point and refrigerated. Remove from refrigerator an hour before baking. May need extra baking time.)
Stir egg with cheese and flour to blend well. Stir in vinegar, and mix with greens. Oil an 8- or 9-inch springform pan and spoon greens into it, spreading evenly. Bake 10 minutes, until mixture is firm. Remove from oven, cool 2 minutes and remove springform pam. Cut into wedges and serve. Serves 6 as a side dish.
