Saturday Market Closed Nov. 25


BREADA – Cultivating Local Markets


Kale Madeleine

Posted under Side Items


  • 3 lbs fresh kale, cleaned, trimmed and coarsely chopped
  • 6 tbs Re: Garlicky Vinaigrette
  • 3 tbs flour
  • 1 bunch green onions, chopped and whites separated from greens
  • 3/4 cup half & half
  • 3/4 cup spinach liquid
  • 8 oz pepper jack cheese, grated
  • additional salt & pepper if desired – I usually add 1 tsp of each
  • 1 4.5 oz pkg of Re: New Orleans Style Croutons

Directions: Wash, trim, and coarsely chop kale. Boil in salted water for about 15 minutes until very wilted and smooth in texture. Drain and reserve 3/4 cup of liquid.

Preheat oven to 350 degrees.

Sauté the chopped whites of green onions in Re: Garlicky Vinaigrette over medium-low heat until tender. Add flour and cook for a few more minutes, stirring to coat onions. Add green parts of green onions and any additional seasonings if desired. Add liquids slowly, stirring constantly until smooth and thick.

Turn off heat, and add spinach and grated cheese, stirring until cheese is melted. Pour into greased 8×12″ casserole. Crush New Orleans Style Croutons and sprinkle on top of Kale Madeleine. Bake at 350 degrees for 30-35 minutes, until sides are brown and bubbly.

Note: Any variety of kale can be used without much adjustment to this recipe. Thicker kale leaves such as Dino Kale or Curly Kale might take closer to 20 minutes boiling time, whereas a more delicate kale like Siberian Kale or any variety of baby kale will be tender after only 12-15 minutes boiling time.