Green Casserole with Kale, Cilantro and a hint of olives and cucumbers

Earlier this year, dad and kids decided that they would take over one meal each over the weekend. Dad tend to take on Saturday evening, and the kids Saturday lunch.

Yesterday the kids made Gazpacho, based on Mark Bittmann's superb recipes in the New York Times magazine. We packed some away, since each twin tried a different variety - the daughter chose the tomato-strawberry version, and the son went with the Kale-olive version.

Looking into the fridge this evening, I decided to try something new. Here's an idea for an aromatic new casserole that I'd be happy to recommend any time.

2 cups Kale Gazpacho, prepared as per this Bittmann recipe which makes about 6 cups
1/4 bunch of kale (about 10 large sprigs) or around a half pound
1 white onion
2 tbsp olive oil
5 eggs
3/4 cup self-raising flour
1 cup grated parmesan
Small handful cilantro - about 5 springs

  • Heat the oven to 375 F
  • Thinly slice the onion and sauté it in the olive oil heated lightly in a wok till they are a rich brown
  • Add the Kale and sweat them till they are a bright green, but retain some of their crunchiness
  • Add in a cup of gazpacho and allow to simmer and they will soak in the liquid. Add in the diced cilantro so it blends into the mixture 
  • Transfer to a small baking dish
  • In a bowl, combine the second cup of gazpacho, 5 eggs, parmesan and flour till smooth
  • Pour the batter over the kale-onion mixture and gently mix so that the batter seeps in, but maintain the rich kale-onion mix as the bottom layer of the casserole
  • Bake the casserole for 30 minites or until the top of is a crisp brown