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Crispy Kale Stuffing

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Crispy Kale Stuffing
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Servings
4
Ingredients
  • 1 leaves head of curly green kale stems removed andtorn
  • 2 tablespoons olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoons unsalted butter
  • 2 shallots sliced
  • 2 garlic cloves minced
  • 12 ounces baby Portabello mushrooms sliced
  • 6 cups bread cubes I like a multigrain bread
  • 3 tablespoons olive oil
  • 1/2 cups chicken or vegetable stock
Servings
4
Ingredients
  • 1 leaves head of curly green kale stems removed andtorn
  • 2 tablespoons olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoons unsalted butter
  • 2 shallots sliced
  • 2 garlic cloves minced
  • 12 ounces baby Portabello mushrooms sliced
  • 6 cups bread cubes I like a multigrain bread
  • 3 tablespoons olive oil
  • 1/2 cups chicken or vegetable stock
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper and place the kale leaves on top. Drizzle with the olive oil and use your hands to massage the oil into the kale pieces. Season with the salt and pepper. Roast for 10 minutes, then toss and roast again for 5 minutes until just crispy.
  2. While the kale is roasting, heat a large skillet over medium-low heat and add the butter. Add in the shallots, garlic and the mushrooms, stirring. Cook until the mushrooms are softened, stirring occasionally, about 6 to 8 minutes. Season the mixture with a pinch of salt and pepper.
  3. In a baking dish, add the cubed bread and drizzle with olive oil. Place in the oven and bake for 8 minutes, then flip, and bake for 8 minutes more. Remove the dish and drizzle with the stock. Fold in the crispy kale and the mushroom mixture. Bake at 375 degrees F for 40-45 minutes, or until crispy and golden brown.

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