Makes 4 servings
A staple on Portuguese tables, arroz de grelos typically is made with spicy turnip greens (grelos), however in our model, we go for easier-to-find lacinato kale. Bunches of kale fluctuate in measurement, so to ensure you buy sufficient for this recipe, weigh it on the produce scale on the grocery retailer; you want 1 pound.
Make sure you maintain the pot coated whereas the rice is cooking; uncovering it releases an excessive amount of steam and the tip consequence can be too dry.
Serve this straightforward but remarkably flavorful one-pot dish as the middle of a vegan or vegetarian meal, or supply it alongside nearly any merely ready meat, poultry, or seafood.
1/3 cup further virgin olive oil
1 medium yellow onion, chopped
4 medium garlic cloves, finely chopped
3 medium plum tomatoes, cored and chopped, divided
Kosher salt
1 bunch lacinato kale (about 1 pound), stemmed, leaves torn into 1½-inch items
½ cup long-grain white rice, rinsed and drained
1 tablespoon lemon juice
In a big pot set over medium-high warmth, heat the oil till shimmering. Add the onion, garlic, a 3rd of the chopped tomatoes, and 1 tablespoon salt. Cook dinner, stirring sometimes, till the tomatoes have damaged down and the bits caught to the underside of the pot are darkish golden brown, 7 to 10 minutes.
Add the kale and prepare dinner, stirring and scraping up any browned bits, till wilted, about 1 minute. Stir in 2½ cups water and produce to a simmer, then cowl and scale back the warmth to medium-low. Cook dinner for 10 minutes, then stir within the rice and the remaining chopped tomatoes. Return to a simmer, then cowl and scale back to low. Cook dinner, with out stirring or lifting the duvet, till the rice is tender and solely somewhat liquid swimming pools on the backside of the pot, 15 to twenty minutes. Stir within the lemon juice and 1 teaspoon salt. Style and regulate the seasoning with salt, if desired.
Savory Bread Pudding With Kale and Pepper Jack Cheese
Makes 12 servings
For this hearty bread pudding, we took inspiration from a recipe in “Tartine” by Elisabeth Prueitt and Chad Robertson. Use crusty bread with a country, sturdy crumb; a tender, yielding loaf will make for a soggy, dense pudding. Maintain the crust on the bread — it bakes up with a chewiness and provides good textural distinction to the pudding. Coating the baking dish with 3 tablespoons of oil could seem extreme, nevertheless it helps the underside crust get brown and crisp.
The egg-soaked bread combination should stand for no less than an hour (as much as 24 hours) earlier than baking, so this dish presents make-ahead comfort. We choose the flavour of the pudding made with hen broth, however for a vegetarian, use vegetable broth. Serve it heat for brunch, as a hearty facet to a roast, or as a essential with a easy leafy salad.
1-pound loaf crusty white bread, minimize into 1-inch items (about 12 cups)
9 tablespoons further virgin olive oil, divided
Kosher salt and floor black pepper
1 medium yellow onion, finely chopped
6 medium garlic cloves, minced
8 ounces (16 evenly packed cups) torn kale leaves
1 cup dry white wine
¼ cup finely chopped recent tarragon
8 ounces shredded shredded pepper jack (2 cups)
10 massive eggs
3 cups low-sodium hen broth
1 cup heavy cream
¼ cup whole-grain mustard
Warmth the oven to 350 levels with a rack within the center place. In a big bowl, toss the bread with 3 tablespoons oil and 1 teaspoon salt. Distribute the bread in an excellent layer on a rimmed baking sheet; reserve the bowl. Bake till mild golden brown, about 20 minutes, stirring as soon as midway by means of. Let cool on the baking sheet.
Whereas the bread cools, in a 12-inch skillet set over medium-high warmth, heat 3 tablespoons of the remaining oil till it shimmers. Add the onion and garlic, then add the kale, stirring in 1 massive handful at a time. Add 1 teaspoon every salt and pepper, then prepare dinner, stirring sometimes, till the kale is simply tender, about 4 minutes. Pour within the wine and prepare dinner, scraping up any browned bits, till the pan is nearly dry, 5 to 7 minutes. Stir within the tarragon. Take away the skillet from the warmth.
Coat a 9-by-13-inch baking dish with the remaining 3 tablespoons oil. To the reserved bowl, add the toasted bread and the kale combination; toss to mix. Switch to the ready baking dish and distribute in an excellent layer; reserve the bowl once more. Sprinkle the bread-kale combination evenly with half of the cheese.
In the identical bowl, whisk the eggs. Whisk within the broth, cream, mustard, and 1 teaspoon pepper. Pour the egg combination evenly over the bread-kale combination. Cowl and refrigerate for 1 hour or as much as 24 hours.
When able to bake, warmth the oven to 350 levels with a rack within the center place. Uncover the dish and bake for 45 minutes. Sprinkle the remaining cheese evenly on the highest, then proceed to bake till golden brown and puffed, about quarter-hour. Cool on a wire rack for about half-hour. Serve heat.
Barley “Risotto” With Mushrooms, Kale, and Gorgonzola
Makes 4 servings
Barley makes a nutty, toothsome risotto-like dish when cooked with the correct amount of liquid. For taste and to make the grain right into a satisfying meal, we use sautéed cremini mushrooms as a base, wilt in child kale (or spinach or arugula) on the finish, then prime all of it off with a pungent cheese. To make prep go somewhat faster, search for sliced cremini mushrooms available in the market. We predict the butteriness of Gorgonzola dolce, which is softer and milder than common Gorgonzola, is an particularly good match for the risotto; different scrumptious cheese choices are Taleggio (minimize into skinny slices with the rind) and Italian Fontina (trimmed of rind and minimize into small cubes).
Entire-grain barley or pearled barley received’t work on this dish — each require considerably longer time within the pot than the quick-cooking barley referred to as for within the recipe.
¼ cup further virgin olive oil, plus extra to serve (optionally available)
2 medium shallots, chopped
4 medium garlic cloves, minced
Kosher salt and floor black pepper
12 ounces cremini mushrooms, sliced
½ cup dry white wine
1 cup quick-cooking barley (see headnote)
1 small sprig rosemary
5-ounce container child kale, spinach, or arugula
2 ounces Gorgonzola dolce cheese, crumbled (½ cup)
In a big saucepan set over medium-high warmth, heat the oil till it shimmers. Add the shallots, garlic, ½ teaspoon salt, and ½ teaspoon pepper, then prepare dinner, stirring sometimes, till the shallots are translucent, about 3 minutes. Add the mushrooms and prepare dinner, stirring sometimes, till the moisture they launch has evaporated they usually start to brown, 7 to 9 minutes.
Add the wine and prepare dinner, stirring sometimes, till a lot of the liquid has evaporated, about 3 minutes. Add the barley, 2 cups boiling water, and the rosemary, then deliver to a simmer. Cowl, scale back to low, and prepare dinner, stirring sometimes, till a lot of the liquid has been absorbed and the barley is tender, 10 to 12 minutes.
Off warmth, take away and discard the rosemary stem, then add the kale and stir till wilted. Style and season with salt and pepper. Switch to a serving dish and prime with the cheese. If desired, drizzle with further oil.
Christopher Kimball is the founding father of Milk Avenue, house to {a magazine}, faculty, and radio and tv reveals. Globe readers get 12 weeks of full digital entry, plus two problems with Milk Avenue print journal, for simply $1. Go to 177milkstreet.com/globe. Ship feedback to magazine@globe.com.
