Recipe courtesy of grower Jim Core and The Cresecent City Farmers Market Cookbook
Serves 8 to 10
Thoroughly wash kale, then chop coarsely. In a 4½-quart saucepan, combine kale with stock, onion, and garlic. Bring to a boil, then reduce heat to a simmer and cook for about 25 minutes or until kale is tender. Remove from heat and set aside (do not drain)
Sauté andouille in a frying pan until lightly browned. Remove from pan. Fry bacon until crisp, then drain on paper towels and crumble.
Combine water and rice in a 4½ quart saucepan and bring to a boil. Reduce heat to a simmer, cover, and cook for approximately 30 minutes or until rice is tender.
Preheat oven to 350˚F. Combine kale (with all of the pot liquor), andouille, and rice; season with Creole seasoning. Place mixture in a 9x12-inch baking pan. Mix bread crumbs with crumbled bacon and sprinkle on top of the jambalaya. Drizzle melted butter on top. Bake until bread crumbs are lightly browned.