Saturday, April 28, 2012

Kale and Tomato Pesto Bake

Kale and Tomato Pesto Bake
 1 bunch of kale, chopped
1/4 cup olive oil
4 cloves of garlic, minced
Sea salt
1/2-1 cup Parmesan cheese, shredded
4 medium tomatoes, sliced, or a bunch of grape tomatoes cut in half

Preheat the oven to 350.

Add the kale to a large bowl. You can do this in a food processor, but I just used my chef’s knife. The dish will change slightly as the kale chop moves from rough to fine.

Mix in the minced garlic, the olive oil, and the salt. Oil a baking dish and line it with the sliced tomatoes.

Top with a layer of kale and sprinkle some of the shredded Parmesan on top. Add another layer of kale and more Parmesan.

Bake for 20 minutes or until the Parmesan has started to turn golden brown. Serve

I wanted it a little more cooked so I covered it and cooked an additional 20 minutes. Very good.

This recipe came from Jane Swinson one of our CSA members.

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