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
- 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.