It is as crunchy outside as it’s moist and soft inside.
Savory cheese and kale bread is a simple, seasonal recipe for those of you who love kale and the good flavor of bread just taken out of the oven.
Cheese and Kale bread: some considerations
This kale bread is in season, rustic and full of taste.
Usually I made it with a whole flour.
As cheese I suggest Swiss cheese or Cheddar but you are free to choose your fav. Only it has to be easy to melt.
The beauty of this bread, besides the amazing flavor, is it’s all mixed in one bowl and no waiting around for it to rise!
It works well for a week if you preserve it covered and, after some days, into the fridge.
If you serve it yet warm, I’m sure it will finished in a hurry. Otherwise, I cut many slices of Kale bread and I just toast them few minutes before to place on a large dish to share with my family or guests.
I love this bread as one dish where combine 1-2 slices of it with a in season side or salad aside. But also I share kale bread on the aperitivo table. This time with a glass of red wine 😉
Ready to cook together?
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rectangular bread mold
whole flour, 200 g
3 little eggs
grated parmigiano reggiano, 30 g
3 boiled kale leaves
Swiss cheese or cheddar, 60 g
baking powder, 6 g
1 glass of milk or water + some milk to brush
olive oil, salt and pepper to taste
Preheat oven to 180C degrees and grease pan with olive oil or spray with non stick spray.
Clean and cut kale leaves previously cooked in unsalted water. Set aside.
Cut the cheese into little cubes and set aside.
In a bowl, combine all dried ingredients. Then add in eggs and 3 abundant olive oil tablespoons. Mixing well until just combined.
Pour batter into prepared mold, brush the top with milk and bake at 180C degrees for 35 minutes.
Make toothpick test. If toothpick inserted comes out clean, bread is done!
Cool for 10 minutes in the pan. Remove and cool on wire rack.