Kale Made Three Ways

Three flavors that I adore together are caramelized onions, kale and butternut squash, there’s something about the sweetness of the onions, the slightly bitterness of the greens and the buttery squash, it just creates the perfect balance! I was inspired to make this pie after I had a slice for lunch from my local Whole Foods deli. They added pancetta but honestly you don’t need it, I think my version with out it was better, plus I added the caramelized onions which made it irresistible!

Our garden soil must be good for kale because it keeps growing and growing so I’m constantly thinking of ways to use it. I recently started freezing it and it’s actually nice to be able to reach in the bag and take out just what I need.

After I give it a good wash and snip off the stems I rough chop the leaves and place them into boiling water for a quick 3 minutes, drain and let it cool down on a baking sheet then pack it in a freezer bag for future use.

For my version of the Kale and Butternut Squash Pie I roasted the squash ahead of time and I slow cooked the onions and leeks for around 40 minutes until golden brown and sweet, don’t rush them, low and slow, and be generous with the grated parmesan cheese!

I used this recipe which is close to the Whole Foods version I had, it also helped me figure out the phyllo part, which btw, was very easy and forgiving.

All that goodness contained in crispy phyllo dough makes the perfect dinner or lunch!

I had leftover ingredients from the pie so I made this Kale and Butternut Squash Soup, light and not too heavy, perfect for the cool autumn weather we’re recently experiencing.

Ingredients were: kale, butternut squash, caramelized onions and leeks, garlic, cherry tomatoes, a can of chickpeas or beans cooked in a vegetable broth, if you have cheese rinds throw them in all the better! In no time you’ll have a comforting bowl of good for you soup!

I’ve made this Kale Pizza several times already, this is a favorite of my husband and BIL and they request it often, again it’s just those flavor combinations that go so well together. No butternut squash here just kale, caramelized onions, cherry tomatoes and fontina cheese.

Baked on top of a crispy pizza crust. Two big burly guys didn’t even miss the meat!

Now for the winner of the signed copy of Cucina Povera!

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Comments

  1. I ma jsut so happy with this post.Up to now I aonly made Kale one way.It looks fanatstic:)

  2. Never had kale but you make it look so good! Linda B in New Jersey

  3. Marie – I’ve got tons of kale in my garden just begging for some good recipes and I know I have found them here. Which one to try first is the problem. They all look fantastic. Funny thing, Barbara from Dish N’That won my giveaway – is it the same Barbara who won yours? If so, she’s got good karma going on.

  4. Hey, what about me? That Kale Pizza is also a favorite of your
    SIL!

  5. I’ve never HAD kale before.. I’m so scared of the green and how to properly prepare it. Any simple tips to get started on just trying the green in the most tasty way possible?? Everything looks so tasty.

  6. Love the tart pie…….it’s butternut squash time already. I have a Swiss chard idea to make, similar to your kale pie….hmmmm.

  7. Hi Marie – Once again you posted recipes I can’t resist. Your kale and squash pie is mouth watering. I would like to add more kale to our diet and these recipes will make it a pleasure to do it. It’s 90 degrees here right now but in a few weeks we will be in soup season and that soup looks fantastic.

  8. All of these recipes look divine,and on the plus side kale is just so good for you.we are huge soup eaters,and I put some kale in almost every soup that I make.Thanks for sharing

  9. You know I love everything you serve up! No exception here – and I agree the menage a trois with kale, butternut squash and the onions is irresistible – especially when you add dough!

  10. We discovered the joys of Kale about two years ago when I had a wonderful Portuguese soup recipe that called for it. It’s so much heartier than spinach with all the same health properties. I’ll definitely try these ideas. Thanks!

  11. Marie, thanks so much. I sent you an email. I am looking forward to this cookbook, my dream is to visit Tuscany one day soon. This trio of flavors is so interesting. I am going to try this. xo,

  12. I love butternut squash and use a lot of it this time of the year into late fall. Kale is another healthy winner, I love all your recipes, Marie!

    It was so nice to read that Barbara F won the cookbook –I’m sure she’ll enjoy it!

  13. I have been freezing kale, and chard, too. (They’re so prolific!) What wonderful ways you’ve used it. I’ve got to try the pie. The pizza looks so good, too. Thanks for sharing . . . sorry you didn’t like the kale chips. I love ‘em.

  14. I’m not a big fan of greens by themselves and a couple of times a year for turnip greens, spinach, or kale will do me. However I appreciate the terrific health benefits of eating them and we look for ways to incorporate them into meals – thanks for these options. Here’s one we like http://bigdudesramblings.blogspot.com/2010/11/cajun-white-bean-and-ditalini-soup-with.html

  15. Do you know how wonderful it is to wake up, go to your blog and know “I have dinner?” Perfect!

  16. That kale and butternut squash looks fantastic. :0)

  17. Personally, I’ll take the pie but they all look wonderful!

  18. Oh my!! I am just now getting hooked on kale. Fixed kale salad last week, and sauteed some last night to go with a lovely piece of fish. I will definitely be trying these recipes. My mouth is watering!

  19. I’m jealous of your wonderful kale garden!

  20. Oh my these recipe do look good. I only started using Kale last year when I made Italian Wedding soup. I must get some and try some of these recipes. Roasted squash is a favourite around here.

  21. I can already tell this Kale will be mouth watering!

  22. I love this because I always have kale on hand from my CSA. That pie looks so good I’m not even sure I can keep myself from running out the store right now to buy some phyllo and squash to make it. Cannot wait to try this. I’ll let you know how it turns out.

    Thanks for these great ideas.

    Lots of yummy love,
    Alex aka Ma What’s For Dinner
    http://www.mawhatsfordinner.com

  23. Looks unbelievably delicious…the pizza is calling out to me right now (I see you found some wonderful uses for all that kale ;-)

    Lovely post, as usual, with so many great, useful ideas.

  24. That pie is a masterpiece!
    LL

  25. Just my my own version of that pie for dinner, and it was delicious! My wife has worked with filo before but I hadn’t, so it was a struggle but ultimately rewarding. I hadn’t noticed you skipping the pancetta until now, but I did the same and replaced it with chestnut mushrooms. I also needed to use up my gruyere so had 125 grams of that instead of parmesan. Delicious!

    Next time, I might try a layer of pearl barley to soak up some of the excess fluids and give it a bit extra hardiness for the long, Scottish winters. :)

    Thanks so much for this blog! I only found it today when I was looking up timpano recipes.

  26. Oh my goodness this post made my mouth water! Kale. leeks, and squash are some of my absolute favorite vegetables.

  27. Marie, I’m glad to have landed on your blog, browsing around getting hungry. You have a natural way with vegetables!

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