Monday, June 27, 2011

Kale, Mushroom, And Dill Squares With Roasted Fingerling Potatoes

Here is a delicious meatless meal that is nutritious and packed with protein. Did you know that kale is a good source of protein? 

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Kale, Mushroom, And Dill Squares
From the CSA cookbook, From Asparagus To Zucchini, MACSAC

2 tbsp butter, or olive oil
4-6 ounces fresh mushrooms, finely chopped
1 1/2 pounds kale, cleaned, blanched, drained
6 eggs, beaten
1 cup heavy cream or half-and-half
3 tbsp chopped fresh dill (I used about half this amount)
1/3 cup minced green onion
1/3 cup freshly grated Parmesan cheese
1/4 ts pepper

Preheat oven to 350 degrees and prepare a 8 1/2 by 12 1/2 inch baking dish, or similar size, with a little butter or olive oil.

In a medium or large skillet, saute mushrooms over medium-high heat in butter, or olive oil, until all the liquid evaporates. Remove and set aside. Blanch kale as above, or steam them down like I did until very tender in the skillet. Cool, then squeeze liquid from kale. Chop kale and combine all ingredients. Pour into the prepared baking dish. Cook about 25-30 minutes or until center is set. Cool about 10 minutes. Cut into squares and serve warm or at room temperature.

To blanch or not to blanch
I chose not to blanch. I just washed the kale in warm water, drained it but didn't dry, and steamed it down in a sautee pan until very tender.

Squeeze and chop
Remove kale and let cool a little. Squeeze as much liquid as possible from the kale - very important! And chop well. I didn't chop well. I was lazy. I call it a rustic chop. But don't give it a rustic chop. I think this would be better well chopped.

Put it all together
Combine all the ingredients in a bowl. Pour into a prepared baking dish. Bake about 25-30 minutes, until set in the middle.

Cool and cut
Cool about 10 minutes and cut into squares. Enjoy it warm or at room temperature.

They tasted great alone . . .

. . . but really great with roasted fingerling potatoes.

I don't have a precise recipe for these. I just preheated a baking dish in a 400 degree oven. Tossed chopped potatoes with extra virgin olive oil, fresh chopped rosemary, salt and pepper to taste. Placed them in the hot dish and cooked until tender, about 30-40 minutes depending on their size.

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I can't help myself from being distracted by nature! This beautiful oriole visited the bird bath while I was out photographing the meal. Wish I had had my zoom lens.

And, this is how the garden is doing . . .

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The kale and eggs in this recipe were picked up from the farmers' market. The kale is from Confreda Farms and the fresh eggs are from Oakdale Farms.


  1. these look so incredible. Wow. I love kale!

  2. Thank you so much for hunting down my site. I am always curious how you were able to find me. I took a quick look through your site and love it. I am dedicated to eating healthy, I am of an age (older than dirt) where bad diet really takes it's tole. I have a personal story that I will not bore you with, but short version, I am on the road to recovery. weight, bad health numbers and asthma have been eased with diet and exercise.

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  3. I know a lot of folks who don’t eat eggs (they’re allergic, for health reasons, or concerns about animal cruelty). Here’s an awesome site that gives tips on cooking and baking without eggs:

  4. The squares looks a bit like a traditional Indonesian dish with mushrooms, spices and coconut milk... steamed in banana leaf and comes out just like that.
    Those fingerling makes me jealous of summer. It's nice and zero celcius down here.That meal do look hearty for sure!

  5. I honestly have only eaten kale in salad. This looks like a good recipe to try it with...thanks for sharing Lin!
    Btw, I'm so envious of your garden! How I wish I'll find time to start my very own vegetable garden too!

  6. I love kale, but haven't ever made it in a casserole like this. The mushrooms and dill sound really good with it. I bet it's good as leftovers too!

  7. I never tried Kale this way.. Looks delicious.. and healthy.. Will def try this one..
    Bhalo Khabo

  8. Thank you all so much! And thank you Anonymous. I didn't think of that because we don't have allergies and we buy local eggs from friendly farmers. I looked at the website and found the ideas for home-made egg substitutes interesting and worth trying. I'd look into the pre-packaged egg substitutes, however, to make sure that the soy and corn ingredients are not GMOs, something I avoid as much as possible. Also, here some related news:—mortal-enemies—come-together-on-battery-cages/