Hi all, here is a new one for me: kale. It seems to be a very good source of vitamin K and minerals. Although I should have probably steamed it to preserve other nutrients and vitamins, I did boil it for this time.
1 bag of curly kale, rinsed and stemmed
1 small tin of baked beans
1/2 a cup of semolina
1/2 of a tea spoon of salt
1/4 of a cup of grated hard cheese (such as Parmesan)
1 fresh mozzarella ball
Water for blanching the kale
Pan to blanch the kale, kettle, tray and parchment paper, food processor, two tablespoons, a spatula, kitchen towels, oven.
How to proceed:
De-stem the kale leaves, and rinse under fresh water.
Bring a kettle full of water to the boil
Pour in a big enough pan to contain all kale, and bring to the boil
Add the kale leaves, roughly broken in pieces
Blanch the Kale for 5 minutes, then drain.
In the meantime, preheat oven at 180 oC
Dry the leaves on a kitchen towel, and squeeze the water out by twisting the towel (over a sink!)
In the food processor with mixer attachment on add: the beans, grated cheese, mozzarella cut in pieces, kale, egg, salt and semolina.
Mix until all is smooth. Stop a few times to scrape the sides back into the mixture.
Add the parchment paper onto the trays, and using two spoons to shape them, make oblong sized croquettes, and dispose them so that they will not touch each other.
Cook in the oven for 18-20, or when golden, turning the tray after 9-10 minutes.
I will add those in tomorrow’s boxes, we will see the little gourmets’verdict then! This will be side for beef meatballs. Ok…I have tried them out of the over, they are very light an nice!!!!