Catherine Love~ Ramblings from my Heart and Home

Kale and Red Pepper Spoon Bread

Another recipe from the WHRI CSA Newsletter-

Kale and Red Pepper Spoon Bread

1 pound kale, thick ribs and stems cut away

1 tbsp olive oil

1 1/2 cups sliced green onions

1 cup frozen white corn, thawed, drained

1/2 cup chopped red peppers (or other hot peppers)

2 garlic cloves, minced

2 cups water

1 1/2 cups yellow cornmeal

2 1/2 cups milk

1 tsp salt

4 large eggs

1 cup cheddar cheese

1 tsp hot pepper sauce or salsa

Cook kale in large pot of boiling salted water until tender.  Drain; cool.  Squeeze dry.  Finely chop kale.  Heat oil in large nonstick skillet over medium-high heat.  Add onions, corn, peppers, and garlic.; stir 3 minutes.  Mix in 1 1/2 cups kale.  Remove from heat.  Whisk 2 cups water and cornmeal in bowl to blend.  Bring milk and salt to simmer in heavy large saucepan over medium heat.  Gradually whisk in cornmeal mixture.  Stir until mixture boils and thickens, about 5 minutes.  Cool slightly.  Preheat oven to 350 degrees.  Spray 13x9x2 baking dish with nonstick spray.  Whisk eggs in large bowl to blend; gradually whisk in warm cornmeal mixture.  Stir in kale mixture, cheese and hot sauce.  Transfer to prepared dish; smooth top.  Bake until set and golden, about 35 minutes.  Serve warm.  Enjoy!