KALE DRESSING

facebook share image   twitter share image   pinterest share image   E-Mail share image



Kale Dressing image

Provided by Suzanne Goin

Categories     Side     Bake     Thanksgiving     High Fiber     Stuffing/Dressing     Kale     Fall     Winter     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 to 10 servings

Number Of Ingredients 16

2 pounds country-style white bread, crusts removed, torn into 1" pieces
3/4 cup extra-virgin olive oil, divided
2 tablespoons fennel seeds
1/4 cup (1/2 stick) unsalted butter
2 sprigs rosemary
1 dried chile de árbol, broken in half
1 1/2 cups minced fennel
1 1/2 cups minced onions
2 tablespoons fresh thyme leaves
3 garlic cloves, thinly sliced
Kosher salt and freshly ground black pepper
Slow-Cooked Tuscan Kale
1/2 cup dry white wine
3 1/2 cups low-sodium chicken or turkey broth
2 large eggs, beaten to blend
Ingredient info: Dried chiles de árbol, thin, red, very hot 3"-long chiles, are available at Latin markets, specialty foods stores, and some supermarkets.

Steps:

  • Preheat oven to 400°F. Using your hands, toss bread in a large bowl while drizzling with 1/2 cup oil, squeezing bread to help it absorb oil. Spread out on 2 rimmed baking sheets, dividing equally; set aside.
  • Toast bread, stirring often and rotating baking sheets halfway through, until croutons are golden brown and crisp on the outside but still a little soft inside, about 20 minutes. Let cool; return to large bowl.
  • Meanwhile, toast fennel seeds in a small skillet over medium heat, shaking pan often, until seeds are fragrant and light gold, 2-3 minutes. Let cool. Using a spice mill or a mortar and pestle, coarsely grind fennel seeds; set aside. Alternatively, crush seeds in a resealable freezer bag with bottom of a heavy skillet.
  • Heat a large skillet over medium heat for 2 minutes. Add remaining 1/4 cup oil and butter. When butter is melted, add rosemary sprigs and chile; let sizzle in pan for 1 minute, then add crushed fennel seeds, fennel, onions, thyme, and garlic. Season with salt and pepper and sauté until vegetables are tender and lightly caramelized, 6-8 minutes. Discard rosemary sprigs and chile. Add vegetable mixture and Slow-Cooked Tuscan Kale to croutons.
  • Boil wine in same skillet over mediumhigh heat until reduced by 3/4, 1-2 minutes. Add broth; bring to a boil. Add to crouton mixture; toss well. Season with salt and pepper. Add eggs; stir to distribute. Transfer to a 13x9x2" baking dish. Cover with foil.
  • Bake dressing until heated through, about 30 minutes (a knife inserted into the center should be hot to the touch). Remove foil and bake until bread is golden and crisped on top, 25-30 minutes longer.

Afam Bright
[email protected]

I didn't like the taste of this dressing. It was too bitter.


Shrijana Oli
[email protected]

This dressing is too oily for my taste.


Cyril Hocking
[email protected]

I'm not sure about this dressing. I'm not a big fan of kale.


Ma Mait
[email protected]

This dressing looks delicious! I'm definitely going to make it.


shashaank srivastava
[email protected]

I'm excited to try this dressing on my next salad.


Md Md Akkas
[email protected]

This dressing is a great way to get your kids to eat their vegetables.


Miangel Lockridge
[email protected]

I'm always looking for new salad dressing recipes, and this one looks like a keeper.


Amanda Madrid
[email protected]

This dressing sounds healthy and refreshing. I can't wait to try it.


Arianne Wangechi
[email protected]

I'm not a big fan of kale, but this dressing might just change my mind.


Pamela Carpenter
[email protected]

This kale dressing looks delicious! I'm definitely going to try it out.


Taimur Sabir
[email protected]

I'm always looking for new and exciting ways to use kale, and this dressing is definitely a winner. It's so flavorful and versatile, and I can't wait to experiment with it.


Mariam Njoroge
[email protected]

This is a great recipe for a healthy and delicious dressing. I love that it's made with simple ingredients that I can find at my local grocery store.


Dolores Melendez
[email protected]

This dressing is amazing! I can't wait to try it on other salads.


sergio villa
[email protected]

I'm so glad I found this recipe. It's a great way to use up leftover kale.


Atta Hassan
[email protected]

This is the best kale dressing I've ever had. I will definitely be making it again.


Gina N
[email protected]

I love this dressing! It's so easy to make and it's always a hit with my family and friends.


Josh Rhoton
[email protected]

This kale dressing is delicious and healthy. It's a great way to add some extra nutrients to your salad.


Isaiah Moss
[email protected]

This dressing is a game-changer! I used to hate kale, but now I love it. This dressing is so good, I could drink it straight from the bottle.


Haroon Huny
[email protected]

I've tried many kale dressings before, but this one is by far the best. It's so flavorful and creamy, and it's perfect for salads, sandwiches, and even as a dip for vegetables.


Kirill Surikov
[email protected]

This kale dressing is amazing! It's so easy to make and it tastes delicious. I love that it's made with healthy ingredients, and it's a great way to get my kids to eat their vegetables.