Trendy kale stars in gluten-free egg dish

Calgary Herald - Calgary Herald New Condos - - Weekend Life - JU­LIAN ARM­STRONG

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.

Oven-baked Eggs

with Kale

Serves four

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.

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