I was not one of those people who loved kale—until I found new ways to introduce my taste buds to this flavorful, versatile green.
Now I can’t seem to get enough of it. If you’re like me and need some convincing, give this recipe a shot; it may change your mind about kale. If you’ve already fallen under this mighty green’s spell, then you’ll love this bread.
Parmesan Kale Bread
This Parmesan Kale Bread is so good, it might be the recipe to turn those who don't love kale onto it.
Servings 1 loaf, 8-10 slices
- 2 tablespoons extra-virgin olive oil 30 ml
- 2 cups chopped kale 140 g
- 1 cup warm water 235 ml
- 2 1/2 teaspoons yeast 10 g
- 2 teaspoons honey
- Pinch of freshly grated nutmeg
- 1 cup grated Parmesan cheese, divided 100 g
- 1 ½ cups whole wheat flour 180 g
- 1 ¾ cups all-purpose flour 210 g
- 1 teaspoon kosher salt
- 1 egg
- Zest of 1 lemon
- 2 tablespoons chopped fresh basil 5 g
- In a small skillet over medium heat, heat the oil and add the kale. Heat the kale until it has wilted down but still is vibrantly green, 3 to 4 minutes.
- In a small bowl, combine the water, yeast, and honey. Stir to combine and let sit until the yeast gets foamy.
- Using a stand mixer with the dough hook attachment, combine the nutmeg, ⅔ cup (65 g) of the cheese, both flours, and salt. If you don’t have a stand mixer, combine these ingredients by hand in a large bowl. Add the egg and lemon zest and mix on low speed. Slowly add the yeast mixture, along with the cooked kale and basil. Knead for about 5 minutes on medium speed, or until the dough releases from the sides of the bowl and forms a ball in the center.
- If making dough by hand, knead the dough on a floured surface for about 10 minutes, or until the dough becomes smooth and elastic but is still a little sticky. If the dough still sticks to the sides of the bowl or to your hands and looks a little wet, add another 1/4 cup (30 g) flour.
- Put the dough in a large, greased bowl, cover with plastic wrap, and let rest in a warm place until it doubles in size, about 1 hour.
- Preheat the oven to 350oF (180oC, or gas mark 4). Once the dough has doubled in size, punch it down with your hands and lay it in a bread loaf pan. Pour the remaining ⅓ cup (35 g) cheese on top of the dough.
- Bake for about 45 minutes to 1 hour, or until the internal temperature of the dough is 200oF (93oC).
- Let cool for a couple of minutes before cutting into it.
- Wrap any remaining bread tightly with plastic wrap.