An old Nichols recipe recently requested. Here goes
One of my favorite winter vegetables is nutrient packed kale. This ancient vegetable comes in many forms, curled green Scotch, juicy Red Russian Kale, purple-red Redboor Kale that¹s almost too pretty to eat, upright black Tuscan kale, traditional in Italian soups.
2 1/2 pounds kale, washed, stripped from ribs, and coarsely chopped
1 tablespoon vegetable oil
2 tablespoons butter
2 1/2 tablespoons flour
11/2 cups chicken or vegetable broth (hot)
1/2 cup grated Swiss or Jarlsberg cheese
1/2 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
3 – 6 drops hot pepper sauce3/4 cup fresh breadcrumbs. p
Using a large nonstick skillet sauté kale with oil. The wet leaves will quickly cook down as you stir it around, cooking for 7 to 10 minutes. Add a little water to kale if it becomes dry. It should be slightly moist when cooked. Remove from heat and set aside. Preheat oven to 425 degrees. Melt 2 tablespoons butter in a medium saucepan set on low heat. Stir in flour and continue stirring for 2 minutes. Vigorously whisk in the hot broth and cook until well thickened. Stir in pepper, nutmeg and hot pepper sauce and add to kale. Place mixture in a buttered shallow baking dish. Sprinkle bread crumbs over kale and then top with cheese. Bake until mixture is bubbly and lightly browned, 15 to 20 minutes. Serves 6 to 8.