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The Crisper Whisperer: What to Do with Too Much Kale

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The Crisper Whisperer: What to Do with Too Much Kale

The Crisper Whisperer: What to Do with Too Much Kale

The Crisper Whisperer: What to Do with Too Much Kale might be just the main course you are searching for. This recipe serves 6. One serving contains 1031 calories, 29g of protein, and 78g of fat. A mixture of a few grinds of pepper, salt, pecorino romano cheese, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the milk you could follow this main course with the Milky Way Brownie Bites as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

1
Preheat the oven to 325°F.
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OvenOven
2
Place the diced pancetta in a large frying pan. Sauté over medium-high heat until nicely browned and cooked through, lowering the heat if necessary as you go.
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PancettaPancetta
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Frying PanFrying Pan
3
Remove the pancetta with a strainer or slotted spoon to a paper-towel-lined plate and reserve.
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PancettaPancetta
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Slotted SpoonSlotted Spoon
SieveSieve
4
Pour off all but about 1 tablespoon of the fat from the pan.
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Frying PanFrying Pan
5
Reduce the heat to medium-low.
6
Add the diced onion to the pan and cook, stirring frequently, until beginning to soften but not brown.
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OnionOnion
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Frying PanFrying Pan
7
Add the chopped garlic and cook, stirring, one minute more. Be careful not to burn the garlic.
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GarlicGarlic
8
Increase the heat to medium-high.
9
Add a large handful of the prepared kale to the pan. Cover and cook a minute or two until slightly wilted. Toss to distribute the onions and garlic so they don't burn.
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GarlicGarlic
OnionOnion
KaleKale
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Frying PanFrying Pan
10
Add more kale to the pan by the handful. When all the kale is in the pan, add 1/4 cup water and reduce the heat to medium-low. Cook, covered, for approximately 15 minutes, stirring occasionally, until tender. If the pan becomes dry, add a few additional tablespoons of water to prevent burning.
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WaterWater
KaleKale
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Frying PanFrying Pan
11
Remove from heat and mix in pancetta.
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PancettaPancetta
12
To make the custard, crack the eggs into a large bowl and whisk until frothy.
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CustardCustard
EggEgg
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WhiskWhisk
BowlBowl
13
Add the milk, cream, salt, and pepper and whisk again until very frothy and well combined. Don't be shy with the whisk--the air will help prevent the solid ingredients from falling to the bottom of the custard while the quiche bakes.
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CustardCustard
PepperPepper
CreamCream
MilkMilk
SaltSalt
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WhiskWhisk
14
To assemble the quiche, gently distribute half of the kale mixture onto the bottom of the blind-baked crust.
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CrustCrust
KaleKale
15
Pour half the custard over top and sprinkle with half the grated cheese. Repeat with the remaining kale mixture, custard and cheese.
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CustardCustard
CheeseCheese
KaleKale
16
Bake for 90 minutes (or up to 2 hours if necessary), until custard is just set but still jiggles slightly when agitated. Cool to room temperature and then chill until completely cold.
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CustardCustard
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OvenOven
17
Serve cold by the slice.
18
Savory Pastry Dough,
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Pastry DoughPastry Dough
19
Baked Blind: Preheat the oven to 350°F.
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OvenOven
20
Combine the flour, butter and salt in the bowl of a food processor fitted with the blade. Pulse to blend until most of the mixture looks like coarse meal, with some larger pieces of butter about the size of peas.
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ButterButter
All Purpose FlourAll Purpose Flour
PeasPeas
SaltSalt
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Food ProcessorFood Processor
BowlBowl
21
With the motor running, add the ice water through the feed tube and blend very briefly to incorporate. Pick up a small handful of the dough and squeeze gently. If the dough holds together, turn it out onto a clean, dry work surface. If not, add more water by the teaspoonful and pulse just until it does. Do not overwork the dough, or it will get tough.
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WaterWater
DoughDough
22
Using the heel of your hand, smear the dough forward on the work surface in about 8 sections to distribute the butter. Working quickly, gather the dough into a disc shape, wrap in plastic wrap and refrigerate for at least 15 minutes.
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ButterButter
DoughDough
WrapWrap
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Plastic WrapPlastic Wrap
23
Remove the dough from the fridge to rest for a few minutes. On a lightly floured work surface or two overlapping sheets of parchment paper, roll out the dough to a scant 1/4-inch thickness. It should make a circle big enough to fit the bottom and sides of the ring mold or cake pan with substantial overhang (see photo here).
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DoughDough
RollRoll
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Baking PaperBaking Paper
Cake FormCake Form
24
Place the ring mold or cake pan on a baking sheet and line with parchment paper. Ease the dough into the ring mold or pan, making sure it lines the bottom and sides without gaps.
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DoughDough
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Baking PaperBaking Paper
Baking SheetBaking Sheet
Cake FormCake Form
25
Cut away and reserve a few pieces from the overhang to patch any holes that arise during blind baking.
26
Line the dough with a sheet of parchment paper and fill with dried beans or pie weights.
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Dried BeansDried Beans
DoughDough
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Baking PaperBaking Paper
27
Bake for 30 minutes.
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OvenOven
28
Remove the beans and parchment, patch any holes with some of the reserved dough, and bake for about 15 minutes more, until lightly browned. If any holes remain, patch with the remaining reserved dough.
Ingredients you will need
BeansBeans
DoughDough
Equipment you will use
OvenOven
DifficultyExpert
Ready In45 m.
Servings6
Health Score29
Dish TypesLunchMain CourseMain DishDinner
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