Trendy kale stars in gluten-free egg dish
MONTREAL — Kale is becoming more and more trendy.
I have spotted home gardeners putting in kale patches and even conservative cooks serving it and exchanging recipes using kale. It’s a regular on produce counters.
So it’s not surprising that The Book of Kale, which won British Columbia authors Sharon Hanna and Carol Pope a Taste Canada cookbook award in 2012, has led to a second volume, The Book of Kale and Friends (Douglas & McIntyre, $26.95), a collection of more than 130 recipes for kale and other favourite “super foods” such as arugula and a variety of herbs.
Here’s one of the book’s glutenfree recipes.
1 tbsp (15 mL) melted butter
Preheat oven to 475F (245 C). Brush bottoms and halfway up the sides of four ramekins with the melted butter. Pour an equal amount of the cream and two garlic cloves into each ramekin and bake for five minutes. Place kale in steamer or sieve over the water in a small saucepan on medium heat, covered, just until wilted, about two minutes.
Remove garlic from ramekins, peel, slice thickly and set aside. Drain kale and divide between the four ramekins, then add a slice or two of tomato on top of the kale, a quarter of the garlic slices and some of the sliced chives, reserving about one tablespoon (15 mL). Divide the parsley and rosemary between each ramekin followed by a quarter of the cheese. Then add a slice of salmon, and break an egg over the salmon. Season with salt and pepper to taste and add the remaining chives.
Return to the oven for about 10 minutes, just until the egg whites are almost set and the yolks are still runny. LET stand a few minutes; the eggs will continue to cook. Serve hot.