Kale Casserole with Mozzarella, Pistachios and Chili

Ingredients

• 1 kg kale
• 3 onions
• 2 Garlic cloves
• 4 tbsp clarified butter
• 500 ml vegetable broth
• 200 g quark
• 2 Eggs
• 100 g pistachios
• 1 red chili pepper
• Salt
• black pepper (freshly ground)
• nutmeg
• 250 g mozzarella
• 3 tbsp Olive oil (30 ml)

Instructions

1. 1.

   Wash the kale, shake off excess water, trim the stems and strip away the thick ribs. Briefly blanch in a pot of boiling salted water, drain, shock with ice-cold water, let it drip, squeeze out moisture and roughly chop.

2. 2.

   Coarsely chop the pistachios. Wash the chili pepper, dry rub it, deseed and dice. Peel the onions and cut them into rings, then sauté in a pan with hot clarified butter. Add pressed garlic, add the kale and deglaze with broth. Cover and simmer for 30 minutes. Transfer the kale to a colander, drain and mix with quark, eggs, pistachios and chili. Season with salt, pepper and nutmeg.

3. 3.

   Place the kale mixture in a greased baking dish if needed. Cut mozzarella into cubes and distribute over the top. Drizzle with olive oil and bake in a preheated oven at 200°C (180°C fan; gas: level 3) for about 25 minutes until bubbling. Remove from the oven and serve warm.