Kale Jambalaya

Main Course

Recipe courtesy of grower Jim Core and The Cresecent City Farmers Market Cookbook

Serves 8 to 10

Ingredients: 
  • 2 bunches fresh kale
  • 3 cups chicken stock
  • 1 onion, chopped
  • 1 clove garlic, chopped
  • 1 1/2 lbs andouille sausage, cut into round slices
  • 1 lb bacon
  • 2 cups brown rice
  • Creole Seasoning
  • 1/2 cup plain bread crumbs
  • 1/4 cup butter, melted

     

     

Kale Jambalaya

Kale Jambalaya 

Click image to enlarge

Method: 

Thoroughly wash kale, then chop coarsely. In a 4-1/2-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 4-1/2 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.

 

 

Bookmark this recipe! Mac, press Command+D keys | PC, press Control+D keys