John Myers
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Kale Bruschetta
The perfect kale bruschetta recipe with a picture and simple step-by-step instructions.
Kale
- 50 g Lard
- 2 Pc. Onions
- 400 g Frozen kale
- 2 tbsp Mustard
- 5 Pc. Bremen pee
- 400 g Kasseler
- 200 ml Meatsoup
- 3 tbsp Oat groats
- Salt
- Pepper
ciabatta
- 1 packet Yeast
- 500 g Spelled flour
- 350 ml Lukewarm water
- 30 ml Olive oil
- 1 tsp Sugar
- 2 tsp Salt
- 3 tbsp Frozen kale
- Flour
Kale
- Cut the onions into cubes and sauté in the crackling lard until translucent. Add frozen kale and sauté briefly, then add mustard and deglaze with the stock. When the kale boils, add the meat and the Bremen pee. Let the lid simmer for about 2 hours. After the cooking time, add the oat groats while stirring and let steep for another 15 minutes. Let it steep overnight.
ciabatta
- Put the ingredients for the ciabatta, except for the kale, in a bowl and use the dough hook to make a homogeneous dough. Now add the thawed kale and knead briefly. Cover the dough with a towel and place it in the oven for 45 minutes at 50 ° C and let it rise. Then place the dough on a baking sheet, shape and dust with a little flour. Bake in the preheated oven for about 25 minutes at 200 ° C and then leave to cool.
Serving
- Remove the Kasseler from the kale from the day before and heat it with the cabbage peel. Cut the cooled bread into slices and lightly toast in the oven. Spread the mustard on the toasted bread slices, spread a large spoonful of kale on top and place a sliced cabbage peel on top and garnish with a little mustard.
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