|1kg White Italian Onions(s)||
|1kg Cavelo Nero Cabbage(s)||
|1 Garlic (Loose Bulb)(s)||
|Salt and Ground Black Pepper (to taste)|
2 bunches fresh organic kale, leaves stripped from stems, washed and chopped.
1 large cooking onion, peeled and sliced lengthwise.
1 clove fresh garlic, finely minced .
1 Tbsp (15 mL) extra-virgin olive oil.
1/4 cup (60 mL) bread crumbs.
1/4 cup (60 mL) freshly grated Parmigiano-Reggiano cheese.
1/4 cup (60 mL) heavy cream (optional).
Sea salt and freshly ground pepper, to taste.
- Heat oil in a medium pot. Saute onion in pot until tender. Add garlic and cook 2 minutes. Add kale leaves, season and stir, reduce heat to low, and cover. Cook for 1/2 hour, stirring ocassionally until tender.
- Heat oven to 190C. Transfer kale mixture to a shallow ovenproof dish. If mixture looks dry you can add a bit of water or vegetable stock. For a richer flavour, add 1/4 cup (60 mL) 35 percent whipping cream. Top with bread crumbs and Parmesan cheese. Bake in oven until mixture is bubbling and topping is browned.
By Timothy Hennessey, RHN, RNCP