Cheddar Kale Stir-fry
The versatile kale shines in this roast as a companion to the long-aged cheddar. The nut crumble on top gives the roast an interesting mouthfeel.
- 400 g kale
- 2 onions
- 2 garlic cloves
- 200 g cheddar cheese (12–14 months)
- 2 tablespoons rapeseed oil
- ¼ teaspoon salt
- ¼ teaspoon ground nutmeg
- 1 can (200 g) crème fraîche (not light)
- 100g butter
- 1½ dl spelt flour
- 1½ dl peeled almonds or hazelnuts
- ½ teaspoon black pepper
- Preheat the oven to 175 degrees.
- Cut the tough stems off the kale. Tear the leaves into strips. Peel and slice the onions and garlic cloves. Grate the cheese.
- Sauté the onions in oil in a pan for about 10 minutes. Add the kale, salt and nutmeg.
- Cook for about 5 minutes, stirring occasionally, until the cabbage has softened slightly. Mix the crème fraîche into the cabbage and pour the mixture into a greased baking dish (20 x 45 cm). Sprinkle 1/3 of the cheese over the cabbage.
- Cube the butter into the bowl of a food processor. Add the rest of the cheese, wheat flour, almonds or nuts and black pepper to the bowl. Chop the ingredients into a crumbly mixture. You can also chop the ingredients by hand, but then chop the nuts with a knife first.
- Sprinkle the crumble over the kale. Bake on the middle rack of the oven for about 45 minutes. Serve the kale stir-fry as is or as a side dish for fried raw sausages.
Kale is known as a superfood, packed with important flavonoids. Two large bags of it are dipped into this delicious stir-fry.
The kale is accompanied by onions, crème fraîche, strong aged cheddar cheese and crunchy walnut crumbs. The kale leaves are separated from the tough stalks and softened by frying them in a pan with the onion. If you can handle chopping the tough stalks finely with a knife, you can also add them to the mix.
The vegetables are mixed with heavy cream, which softens the taste and protects them from drying out, and the mixture is poured into a baking dish. Then a small layer of grated cheese is added on top, as well as a delicious crumb made from hazelnuts, grated cheese, butter and flour. In the oven, the roast thickens into a wonderful autumn side dish.
Vicissitudes
Tip: If you have whole nutmeg, use it.
