Dinosaur Kale and Grits Casserole ALEX

[Guest guest]

This sounds very good, I would never have thought to mix grits with

kale.

 

Marsha

 

, Alexandra Soltow <pamra

wrote:

>

> Hi all -

>

> After an impulse-shopping expedition to Whole Foods, I ended up

with

> some of these ingredients, and this is what I put together. I can

> personally vouch for its quality! :-)

>

> This contains cheese and butter, but can be modified substituting

soy

> parmesan and olive oil.

>

> Dinosaur Kale and Grits Casserole

>

> 1 T. olive oil

> 3 c. water

> 1 T. vegetable base, or 1 or 2 bouillon cubes (depending on size)

> 1 c. quick grits

> 1 small fresh red chile pepper, minced or put through a garlic press

> 1/2 c. grated Pecorino Romano

> 2 T. butter

> 2 leeks, chopped

> 1 bunch dinosaur kale, chopped (about 6 c.)

> One large ripe tomato, sliced thinly

>

> Preheat oven to 350.

>

> Pour olive oil into a 9x3 glass loaf pan and distribute it evenly

over

> its surface.

>

> Heat water over high heat in a small saucepan. When it comes to a

boil,

> add vegetable base or bouillon and stir to melt. When the water

returns

> to a boil, pour in grits. Lower heat, stir, cover, and cook seven

> minutes, stirring occasionally. Turn off heat and stir in the chile

> pepper and grated Pecorino.

>

> In a medium saucepan over medium heat, melt butter. Add leeks and

cook,

> stirring occasionally, until soft. Add kale and continue to cook,

> stirring occasionally, until tender, about ten minutes.

>

> Spread one-third of the grits mixture over the bottom of the loaf

pan.

> Cover with half the kale mixture. Top with half the tomato slices.

> Repeat, ending with a layer of grits. Cover the pan and bake until

> bubbling, about 35 minutes.

>

> Serves two to four, depending on how hungry they are!

>

> Alex

>