Bread and Kale Gnocchi

During my recent vacations in Poland I did not cook at all but ate a lot. I enjoyed Polish food and most of all Polish bread. I think we have one of the best breads in the world and the richest variety of it.

In any Polish home it is almost religious to have plenty of bread in a bread box. But, because we are so obsessed with bread, we often buy too much of it. Then, on the next day, we cannot resist buying a new batch straight from the bakery, fresh and warm and this way we repeatedly end up with significant amounts of old bread which, although still good on the next day, cannot compete with the fresh one.

Unfortunately, we do not recycle bread, not even to feed animals. The only way then to use old bread is to cook with it. Today's recipe, which comes from the Italian cuisine where this gluten loaded delicacy is also very popular, is one of the great ideas how to recycle old bread. Not surprisingly, Italians being Italians use bread leftovers to make yet another variety of gnocchi.

For this particular recipe I used different types of old bread which I happened to have, mostly whole wheat and country style. Just to make it more healthy and nutritious I added kale, which also enriched the taste of my gnocchi, which can be served with butter or butter fried sage.



Bread and Kale Gnocchi

Ingredients:
2 lb of one or two-day old bread, such as country style, cut into smaller chunks,
1/2 lb kale, preferably Tuscan,
3 eggs,
1/2 cup all purpose flour,
salt,
a pinch of nutmeg,
6 tbsp unsalted butter,
8-10 sage leaves
1/2 cup freshly grated Parmesan.

Preparation:
1. Place bread in a large bowl and cover with milk. Let it soak for about an hour. Squeeze the milk well out and place the bread in a food processor.
2. Chop roughly kale and blanch it in a hot water. Drain well on the colander and add to the soaked bread. Puree all the ingredients until smooth.
3. Transfer the mixture to the large bowl. Sift in flour, add eggs, 1/3 cup Parmesan, salt and nutmeg. Mix well.



4. Bring to boiling a large pot of salted water. Scoop a portion of the mixture on a soup spoon and drop into a pot by dipping the spoon in boiling water. Let the gnocchi afloat and cook on a low temperature for about 4 minutes.



5. Drain the first batch of gnocchi and follow with the remaining batter.
6. To finish the dish, fry the butter in a small pot until it bubbles. Add sage leaves and fry them until crispy for about a minute. Pour the hot butter and sage on gnocchi and finish with Parmesan.

Tuscan Kale Frittata

The variety of greens at farmers' markets and in some stores is very impressive this season. Among them, particularly kale is the one that comes in many leaf shapes and colors I did not know before.

Given all the healthy properties of kale I have been trying to incorporate it into may family's daily diet for a long time. But it is not easy to find a really good way of preparing kale so it does not change color too much or become too dry.

Each week when I buy kale at my market I listen to people exchanging recipes while digging in kale bunches. So far I heard about kale soup or kale served with spaghetti in tomato sauce. But a combination of kale and cooked tomatoes is not my favorite. So inspired by the Italian cuisine where kale is very popular I decided to make a simple kale frittata, without too many additional ingredients. I bought for that a bunch of Tuscan kale (also known as dinosaur kale) which has large uncurled leaves and silver frost on them.

I did not fry kale as I do sometimes but cooked it in water. Then I mixed it with fried onion, garlic, eggs, and cheese and I baked it in an oven. My frittata came out quite moist and had a very well-defined taste of kale unadulterated by the taste of other ingredients, which only provided a delicate context to it. Last Sunday, I served a leftover slice of this frittata to my friend to try. She enjoyed it a lot and asked for the recipe which I am posting today.

Kale Frittata

Ingredients:
1 large bunch of kale leaves, preferably Tuscan (i.e,. dinosaur) type,
1 medium onion chopped,
3 garlic cloves, sliced,
4 medium eggs,
1/2 cup low fat ricotta cheese,
1 cup Fontina or any well melting cheese, grated,
3 tbsp extra virgin olive oil,
2 tbsp bread crumbs,
1 tbsp butter,
salt and pepper.

Preparation:
1. Preheat oven to 350 F.
2. Grease a 9-inch baking dish with butter and dust with breadcrumbs so the bottom and the wall are covered.
3. Boil water in a large pot. Add whole kale leaves and bring it to boil. Let it boil on a small heat for about 3 minutes. Drain. When cold chop roughly.
4. In a medium frying pan, heat the oil. Add chopped onion and fry until transparent. Add sliced garlic and fry for another minute. Turn off the heat off and add kale. Mix all the ingredients.

5. In a large bowl, whisk the eggs with ricotta. Add grated Fontina and kale. Mix well. Transfer to a baking dish and bake about for about 30 minutes, until top is set and slightly gold.
6. Serve immediately with tomato salad and baguette.

Kale and Cilantro Pancakes--Breakfast Afghan Way

Last time I shared a recipe for my son's favorite American breakfast. Today, I offer you a breakfast meal from a different culinary tradition. This is another recipe I learned thanks to my Afghan friend.

These pancakes may seem a little bit spicy or fulfilling for a first meal of the day but if you look at the ingredients it turns out that they add up to a very healthy meal. And if you think that kale has been proclaimed by some the most healthy vegetable, it may sound even more interesting to those who look for another kale recipe. Kale is also often used to make a green juice--one of the latest dieting fads.

Kale pancakes are based on eggs but they cover a long list of vitamins. Cilantro delivers mostly a significant amount of vitamins C, K, A, and beta carotene, while kale, in addition, is also rich in calcium, magnesium, vitamin B-6, and iron. There is also turmeric added which has been another healthy and fashionable spice, widely recognized for its anti-inflammatory properties.

I tried kale pancakes for brunch at my friend's house a few weeks ago. They made a great meal, especially when followed by date cookies and green tea flavored with cardamon. Ever since I got this recipe I have been making these pancakes pretty often. It is a breakfast or brunch meal, but I like them also for lunch while my kids enjoy them even for dinner or as an evening snack. If I have leftovers I freeze them and use later.

Afghan Kale and Cilantro Pancakes
(Makes about 20 pancakes)

Ingredients:
6 organic eggs,
3 tbsp all purpose flour,
one medium onion,
1/2 bunch fresh coriander leaves,
2 medium kale leaves,
2 jalapeno peppers (optional),
1 tsp ground turmeric,
1/2 tsp ground coriander seeds,
salt and black pepper for frying,
vegetable oil for frying.

Preparation:
1. In a large bowl beat eggs with flour until it is smooth. Add turmeric and coriander seeds.
2. Chop onion and jalapeno and add to the batter.
3. Chop the coriander leaves. Cut out only the leaf parts of the kale, discard the stems, and chop the leaves. Add both greens to the batter.
4. Season everything with salt and pepper.
5. Heat 2 tbsp of oil on a heavy duty frying pan. Put 1/4 cup of a eggs mixture on the hot oil. Fry on a medium heat until gold. Turn and fry on the other side. Repeat with the rest of the batter.

6. Dry pancakes on a paper towel from the extra oil. Serve warm.

Lasagna with Kale--World's Healthiest Vegetable

I had no time to update my blog but I have been cooking a lot and eating so well over the past long weekend that writing about food seemed almost too much.

The idea of today's post came to me a couple of days ago. While watching the Italian movie "La Grande Bellezza" and looking at Rome's most beautiful landmarks, I started to dream about some of my favorite Italian dishes--vegetarian pastas and risottos.

So today I decided to make a lasagna. In my home lasagna almost always means white béchamel sauce and vegetarian filling that would make all of us happy. Béchamel helps my vegetarian son, who does not like most vegetables, accept any vegetables if I put them between the sheets of lasagna.

After the trip to TJ I came home with a large bag of Tuscan kale (to make the dish as healthy and Italian as it could be). In recent years, kale became THE vegetable and is often called world's healthiest vegetable. It features in almost all healthy diets and especially those detoxifying, based on juices. It is super rich in many vitamins, particularly K, A and C, helps lower cholesterol and when included in a daily diet, it is reputed to lower cancer risk by mitigating the genetic predisposition to it.

Kale has a nice earthy and nutty taste and a slightly firm texture thanks to which this lasagna, besides being healthy, can also be very tasty and satisfying.

Kale Lasagna
(Serves four)

Ingredients:
9 lasagna sheets,
10 oz kale leaves (one large bag), chopped,
1 medium onion, chopped,
2 garlic cloves, sliced,
2 tbsp olive oil,
4 tbsp butter,
4 tbsp all purpose flour,
2 and 1/2 cup milk,
4-6 oz shredded Pecorino cheese,
salt and pepper to taste.

Preparation:
1. In a large frying pan heat the oil. Add the onion and garlic and fry on a medium heat for about 5 minutes until transparent. Add washed and chopped kale leaves and fry on a medium heat for a couple of minutes until kale twiddles.

2. Make béchamel. Melt butter in a medium pot over the medium heat. Whisk in the flour. Pour in milk and using a whisker make a smooth sauce. Bring to boil, while whipping continuously, and set aside. Season with salt and pepper.

3. Preheat oven to 375F.

4. Use about 1/3 of the béchamel sauce to cover the bottom of an oven proof dish. Spread three sheets of lasagna on top of it. Cover the lasagna with half of kale and put half of shredded Pecorino on top.

5. Place the second layer of lasagna on top. Use a half of the remaining béchamel to cover it and spread the second half of kale on top of it.

6. Cover the kale with the third layer of lasagna. Pour over the rest of béchamel and spread the remaining pecorino. Cover with the aluminum foil and bake for about 30 minutes. Remove the foil and let the lasagna bake for another 10 minutes until it turns dark gold.

Take out of the oven, let it cool down a little bit, cut and serve.