Kale Dressing

Ingredients for Kale Dressing

• 900g country-style white bread, crusts removed, torn into 1" pieces

• 180 ml de aceite de oliva virgen extra, dividido

• 2 cucharadas de semillas de hinojo

• 60g (1/2 barra) de mantequilla sin sal

• 2 sprigs rosemary

• 1 dried chilli de árbol, broken in half

• 240g minced fennel

• 1 1/2 cups minced onions

• 2 tablespoons fresh thyme leaves

• 3 dientes de ajo, en rodajas finas

• Sal kosher y pimienta negra recién molida

• Slow-Cooked Tuscan Kale

• 1/2 taza de vino blanco seco

• 850ml low-sodium chicken or turkey broth

• 2 huevos grandes, batidos hasta mezclar

• Ingredient info: Dried chillies de árbol, thin, red, very hot 3"-long chillies, are available at Latin markets, specialty foods stores, and some supermarkets.

Preheat oven to 204°C. Using your hands, toss bread in a large bowl while drizzling with 120ml 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 60ml oil and butter. When butter is melted, add rosemary sprigs and chilli; 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 chilli. 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 centre should be hot to the touch). Remove foil and bake until bread is golden and crisped on top, 25-30 minutes longer.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.