Kale – Healthy Vegetable

Kale is a new vegetable for my family, but when we tasted we all loved it.  Since then we love to eat Kale.

I had a lot of  egg white and I was not sure what I had to do with it, until I found a recipe of David Lebovitz – Kale Frittata.  It uses a lot of egg white and also whole eggs.  Based on this kale frittata, yesterday I cooked a pie instead.  I prepared my home made pastry and I added turmeric for the flavour.  The pie was not cooked in the oven but it pan fried on a pan over the stove.  It worked well, and it was delicious.  The filling of the pie were kale, egg white, whole eggs, ricotta  and Parmesan cheeses.

Pie with Kale and Cheeses Filling
Pie with Kale and Cheeses Filling
Serving the Kale Pie. Hot or Cold
Serving the Kale Pie.
Hot or Cold

I don’t have the recipe, but I could tell you the quantities of the ingredients by approximation.

Water Pastry with Turmeric
50 g softened butter to rub  on the dough in the process of making finer pastry sheets.

1 cup full plain flour and 1 teaspoon turmeric powder, a dash of salt and oil.
1/2 cup warm water (mix all together)

To make the pastry
Mix all ingredients together, knead lightly to make a soft dough.

Knead quickly to make a soft doug
Knead quickly to make a soft dough

 

Wrap the pastry and rest for 25 minutes or more.
Wrap the pastry and rest for 25 minutes or more.

Divide the dough into eight pieces, roll out to make large pastry sheets (in this case are round one) Smear- rub with the softened butter on each round.

 

 

Divide the dough onto eight
Divide the dough onto eight
Roll out to make large pastry dough, put two together spread the softened butter in between.
Roll out to make large round pastry sheets, and smear some softened butter on tops.

 

 

 

 

 

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Put two round pastry sheets together with butter in between.
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Roll and stretch the pastry to make thinner and finer pastry sheets. The pastry sheets are ready for the pie.

Roll the large pastry to a larger finer pastry.  Cover the pastry with a cloth while you are preparing for the filling.

The Pie Filling

1/2 bunch of green Kale
Oil to cook the Kale
1/2 cup egg white, 3 whole eggs
150 g ricotta cheese
50 gr Parmesan cheese
Salt and pepper to taste.
Wash the Kale thoroughly, chopped the stems finely.
Cook the stems first, pan fry them until tender, add the rest of chopped leaves and continue cooking until cooked ( the character of the Kale is chewy with earthy flavour).
Mix the cooked Kale, and the rest of filling ingredients together.
To cook the pie
Place a fine pastry sheet on an oiled fry pan, brush the pastry with oil and put another fine pastry sheet on.
Pour the filling on it and cover with two large fine pastry sheets, and brush the pastry in between with oil
Cook on a high heat for 2 minutes, and continue to cook for 5 minutes over low heat.
Turn it over (it is a little bit tricky, so be careful!), cover the pan with a lid, and cook for another 7 minutes over a lower heat.
Transfer the pie to a hot plate to serve.

It is delicious to be served cold too.

Preparation for the Pie

washed Kale, ready for cooking
washed Kale, ready for cooking
Cooking the Kale
Cooking the Kale
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1/2 cup egg whites, three whole eggs
Kale, Parmesan and ricotta cheese, egg white and whole eggs, salt and pepper to taste for the filling.
Kale, Parmesan and ricotta cheese, egg white and whole eggs, salt and pepper to taste for the filling.

To Cook the Pie

Brushing the pastry with oil before putting the last pastry sheet
Brushing the pastry with oil before putting the last pastry sheet
Cooking the pie over the hot stove for 2 minutes, and continue cooking for 5 minutes. Turn it over, cover the pan and continue cooking over a lower heat for 7 minutes
Cooking the pie over the hot stove for 2 minutes, and continue cooking for 5 minutes. Turn it over, cover the pan and continue cooking over a lower heat for 7 minutes
Transfer the cooked pie on to a hot plate. Pie is ready to serve.
Transfer the cooked pie on to a hot plate. Pie is ready to serve.

Have fun in the kitchen, Happy cooking and Enjoy!

 

Until Next Poast.

Susi

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