Here is my own recipe I created for the Kale Supreme dish I am bringing to a family gathering tomorrow.
You can adjust the ingredients to whatever veggies and meats you like, just be sure you have enough meat to balance the veggies. Since I am limited in what foods I can eat, I use at least 2 meats when I make this dish. For this event, I chose to add bacon as well…who doesn’t love bacon? It gives the dish enough salt and complements the sweetness of the roasted brussel sprouts.
Olive oil (in a pourable hand-held container…you will be using a lot of olive oil!)
Garlic- 2-3 cloves, cut up
Kale -1 bunch, stems removed and leaves chopped up (you can put it in a processor or cut the leaves with scissors)
Brussel sprouts 1-2 containers, depending on your own taste (I used 2 here) cut in half pieces
1 lb bacon cut up into bite size pieces
1 lb chicken cut up into bite size pieces
1 lb sausage either removed from casings or cut up into bite size pieces
Any other veggies you like: red peppers, broccoli, or asparagus cut up would be good in this
Pre-heat oven to 375 or 400, whichever you prefer.
Mix chicken, sausage and bacon in separate bowls w/ olive oil. Place each meat separately in baking pans and cook until done. I line my pans with foil just to make clean up easier. Put some olive oil in the pans as well to discourage sticking.
Put kale into a bowl while meat is cooking. Mix with more olive oil to coat the leaves. Add salt if you like.
Cook garlic in olive oil large pan (like what you use to make a large pot of homemade sauce in) and add kale once the garlic is almost browned. Add a little more olive oil if the pan is dry. You can put all of the kale into the pan, (it will fill to the top of the pan!) putting the stove on a medium flame or temp. It will cook down to cover the bottom of the pan in about 7 minutes or so. Stir the kale from time to time and continue to add olive oil as it cooks so that it doesn’t stick to bottom of the pan.
Once the kale is done, add the meats to the pan just to mix it all together.
After you halve the brussel sprouts, put them in a bowl and again, toss them with olive oil. Put some more olive oil in the bottom of a baking dish and put the flat sides of the sprouts on the bottom of the pans. You will need to let the brussel sprouts roast for about an hour at 375. If you want them darker, just roast them longer!
Once the sprouts are golden brown, put the kale and meat mixture into a pretty serving dish. In the picture above, I used a lasagna dish. But any rectangular or other heat-resistant dish will do. Add the brussel sprouts on top. Try not to steal a few to munch on!
Cover with foil or a top and keep in the fridge until you are ready to heat it up and eat!
I suggest taking the dish of the fridge and letting it get room temperature before heating just to hasten the heating time if you are serving the whole dish.
A few notes:
This makes about 3 or 4 individual meals for myself. It keeps very well in the fridge for a few days. And when I want to heat it up, I just put the portion I want in a sauce pan with some olive oil to keep it from sticking to the bottom.
Another variation would be to make the kale and cook some shrimp with lemon and olive oil and bacon as the meat addition. I would cook the shrimp on the stove and bake the bacon in the oven as directed above, since shrimp cooks very quickly and you don’t want to to over cook it. I can’t handle the shellfish, but I am sure that would be yummy! Salmon or cod might work well, too. You just want to be sure you have enough of the fish to enjoy with the kale. And the fish may not last as long in the fridge, so you want to be sure to eat it before the fish gets too fishy!
What other variations can you come up with?
Yours in Lyme Adventures,