I made this tonight. It was so delicious, words cannot convey. This is the best kale dish I’ve ever had--And I’ve had a lot of kale dishes. Thank you, NACS, for my new holiday staple.
11/23/22: South Eastern region of the US African American lady here; day before Thanksgiving, experimenting for the holiday because I've gone plant based. I love kale, but this kale and breadcrumb recipe is something I've never seen or thought of before. So I'm going to try it and I'll be back in 1-2 business days with a review. I'm excited, and nervous. But when you said grandma I figured I'd trust and try! .
This is old school and it's awesome! We do something similar with spinach but lightly fry it in a pan with some olive oil and minced garlic, then mix in Italian bread crumbs, and then pecorino near the end. Then transfer the pan to the oven for a short time if you want to brown it a little. I've got to try your kale! Well done!
I learned from my grandmother who was born in 1911 she just passed away few years ago at the age of 98 years young , I cook alot of kale she tought me and I loved it my whole life growing up. I cook a huge pot no stems in boiling water with lots and lots of baccon grease and meat tenderiser salt/pepper for hours. It's great you'll love it to . I'll try yours to tks brother gotta love the grandmother's God Bless them 💜
Ricki Wolfe I’ve never cooked kale that long but my gut would say cooking it that long would just turn it to mush. Does it still have texture after that much cooking?
@@brandonl2555 Hi Brandon sorry I just now seen your comment it has a very soft texture kind of a soft collar greens if you've ever eaten them and still very green tho .I cook it for a few hours maybe 2 but when I cook a pot I use a huge restraunt pot with lots of kale to the top and lots and lots of baccon grease and 3 table spoons of meat tenderiser.Try it darlin I think you'll love i expleshy with the baccon grease...
I've never tried kale before, and I just tried this recipe just the way your grandma made it. It's fantastic! This will be a regular thing for me from now on. Thank you so much!
Awesome recipe... Thank you... I made it with and without pecorino romano... I'm a cheese lover so that one was best for me... Also baked some focaccia and made that into bread crumbs and added home made Italian seasoning I get at a farmers market nearby... It's my favorite kale recipe.. Thanks again
The flippant side of me says anyone who can make kale appetizing (as you have done) is genius. The caring side says Steve made it and vouches for it, and all of the other recipes I've made from his channel are good, so I trust him.
I love that I grew up loving all my vegetables. My mom and grandparents could make any vegetable good for us as kids and no, not just by chucking piles of cheese sauce over top.. my favorite is everyone's enemy and that's Brussel sprouts but my mom made the best so I can't say no to them. Kale is relatively newer to me as it wasn't readily available till about 3-5 years ago more or less and I'm a huge fan.. its so simple to make so good.. looking forward to trying this recipe!!!
In the UK , stuffing , bread crumbs mixed with sage and onion to make a force meat stuffing in either chicken or turkey . So I twisted this a bit , used the kale and breadcrumbs , steamed the kale , olive oil and breadcrumbs . But I added , onion, sage as well as the garlic and I some cherry tomato's that were in the fridge going soft ... so I added them to the baked stage . Worked a treat ....
This looks delicious! In the Netherlands we are actually familiar with boiled/braised kale; after we've gotten it from the store or from our gardens, we clean it and freeze it at least overnight. (Freezing it, makes it softer in the end) We then proceed to cook it and make it into a casserole of sorts mashed together with (boiled) potatoes and a gravy. Topped with bacon bits and a Dutch smoked Unox sausage. Most people i know, really love this dish. As i have kale planned for tomorrow, i will be trying it baked l, with the breadcrumbs 😁👌
I have kale growing & will try your version! I make broccoli rabe very similarly like that boiling it first/draining. But instead of the crumbs toward the end of cooking I use torn up stale Italian bread in small pieces, fresh garlic, the olive oil, & toss in some Parmesan or Romano cheese at the end & then top with more cheese. I don't bake it but make it in a pan.
I missed the premiere. But this looks amazing!! I hated Brussels Sprouts until you changed my mind!! Roasted Brussels Sprouts are my favorite food now! *SHARED*
Kale stems are edible. They just don’t cook at the same rate as the leaves, so they’re best if cooked separately. I use them in soups and stews, rather like I’d use celery.
Early bird! Could you give some tips with feeding for a crowd (like how to maneuver bigger cookware, how to keep food warm, how to serve things at the right time, etc.)? I think some of it might be in the plan of attack, but just to be on the safe side...
I'm traveling of Thanksgiving, could I do everything up until the bake, refrigerate it and then bake on Thanksgiving morning? Do you think that would still be ok?
Braised kale is fantastic. I really don't get kale salads or barely sauteed kale; they're tough and fibrous. Kale and similar stuff like swiss chard gets much better when cooked down like this.
The salads work because of massaging, we sold a raw kale salad that was amazing. Had to cut it think then you massage the dressing into the salad...almost like a slaw, becomes really tender and yummy too
Great recipe, and very inspiring, too. My mind is really busy now. I can imagine tons of additions to this. Maybe some sausage or some left over roast. Some bacon couldn't possibly be wrong, either. Chopped up hard boiled eggs, maybe? Some sour cream dip... Gotta go and get me some kale :)
This reminds me of a spinach artichoke dip but without artichoke and cream cheese but I bet if you put cream cheese in it I think you might have something. I just might have to try it myself lol
Hey I was thinking that maybe you should use a stock to braise the kale instead of just water like vegetables or chicken stock? Maybe that would also upgrade ur grandma's recipe too. What's your opinion on it? Btw love you videos!! Keep up the good work and hope to see more you!😋😋
Oh, kale! The leafy green that has somehow become the poster child for health, like a celebrity on a juice cleanse. You want me to make a dish with kale? Sure, let me just grab my magic wand and sprinkle some fairy dust because that’s what it takes to make this glorified rabbit food palatable. I mean, who wouldn’t want to chew on something that feels like it just escaped from a salad bar’s bad dream? Let’s sauté it, shall we? Because nothing says gourmet like wilting your greens until they resemble sad little green rags. Or maybe I should blend it into a smoothie? Because nothing screams “delicious” like a drink that looks like it came straight from a swamp. Oh, and let’s not forget the endless toppings! Because if we drown it in cheese and bacon, it’s practically a health food, right? Bon appétit, my kale-loving friend!
Last time I went looking for kale, it took me several weeks and the only kind I could find was baby kale. Would I change anything to use baby kale instead of the kind you use?
He mentioned in one of the video text bits that he used Italian seasoned breadcrumbs. Toward the end when combining with the panko. I was wondering that too.
So to summarize this 11 minute video: 1. Par cook your kale with salted water 2. Mix it with olive oil, breadcrumbs, and seasoning 3. Add more breadcrumbs 4. Bake it
No. It will be tough. Kale has to be cooked for a while to get tender. I don’t boil it though. I just braise at a simmer, covered. You don’t have to boil it hard.
Yeah no kidding, this stuff is NONSENSICALLY DELICIOUS, even with just regular ass, cheap breadcrumbs. This dish literally makes no sense, it has no right being as yummy as it is.
"you gotta trust in grandma," one of the most truthful sentiments in the culinary world.
I made this tonight. It was so delicious, words cannot convey. This is the best kale dish I’ve ever had--And I’ve had a lot of kale dishes. Thank you, NACS, for my new holiday staple.
11/23/22: South Eastern region of the US African American lady here; day before Thanksgiving, experimenting for the holiday because I've gone plant based. I love kale, but this kale and breadcrumb recipe is something I've never seen or thought of before. So I'm going to try it and I'll be back in 1-2 business days with a review. I'm excited, and nervous. But when you said grandma I figured I'd trust and try! .
I tried it! I added small sausage pieces to the mix and then topped it with provolone and parmesan! Mesmerizing!
Maybe a little parm on top too??
My gut reaction was to add some the first time I made it. I think I prefer it without but do go ahead and try it with!
Egg too
I really want to make this for my vegetarian sis in law for thanksgiving! She loves kale and I think she would appreciate this. Gotta test run first.
This is old school and it's awesome! We do something similar with spinach but lightly fry it in a pan with some olive oil and minced garlic, then mix in Italian bread crumbs, and then pecorino near the end. Then transfer the pan to the oven for a short time if you want to brown it a little. I've got to try your kale! Well done!
I learned from my grandmother who was born in 1911 she just passed away few years ago at the age of 98 years young , I cook alot of kale she tought me and I loved it my whole life growing up. I cook a huge pot no stems in boiling water with lots and lots of baccon grease and meat tenderiser salt/pepper for hours. It's great you'll love it to . I'll try yours to tks brother gotta love the grandmother's God Bless them 💜
Ricki Wolfe I’ve never cooked kale that long but my gut would say cooking it that long would just turn it to mush. Does it still have texture after that much cooking?
@@brandonl2555 Hi Brandon sorry I just now seen your comment it has a very soft texture kind of a soft collar greens if you've ever eaten them and still very green tho .I cook it for a few hours maybe 2 but when I cook a pot I use a huge restraunt pot with lots of kale to the top and lots and lots of baccon grease and 3 table spoons of meat tenderiser.Try it darlin I think you'll love i expleshy with the baccon grease...
If it’s Grandmas recipe I know it’s gonna be good!
I've never tried kale before, and I just tried this recipe just the way your grandma made it. It's fantastic! This will be a regular thing for me from now on. Thank you so much!
"Ya gotta just trust in Grandma" are the truest words ever spoken
Thank you, Stephen, and God bless your grandma for giving us this delicious recipe. 👏
Awesome recipe... Thank you... I made it with and without pecorino romano... I'm a cheese lover so that one was best for me... Also baked some focaccia and made that into bread crumbs and added home made Italian seasoning I get at a farmers market nearby... It's my favorite kale recipe.. Thanks again
Bruh, you weren't lying. I just made this, and it's so surprisingly fire. 🔥
Good to know! Want to try this today.
The flippant side of me says anyone who can make kale appetizing (as you have done) is genius. The caring side says Steve made it and vouches for it, and all of the other recipes I've made from his channel are good, so I trust him.
I love that I grew up loving all my vegetables. My mom and grandparents could make any vegetable good for us as kids and no, not just by chucking piles of cheese sauce over top.. my favorite is everyone's enemy and that's Brussel sprouts but my mom made the best so I can't say no to them. Kale is relatively newer to me as it wasn't readily available till about 3-5 years ago more or less and I'm a huge fan.. its so simple to make so good.. looking forward to trying this recipe!!!
always trust in grandma❤️
Thank you. I made the recipe today and it was delicious.
I did it with everything bagel seasoning and it came out awesome. My kids love it.
In the UK , stuffing , bread crumbs mixed with sage and onion to make a force meat stuffing in either chicken or turkey . So I twisted this a bit , used the kale and breadcrumbs , steamed the kale , olive oil and breadcrumbs . But I added , onion, sage as well as the garlic and I some cherry tomato's that were in the fridge going soft ... so I added them to the baked stage . Worked a treat ....
after watching all these recipes, I finally just had to buy your book. cheers and good luck brotha
I'm making this tomorrow, It sounds good
Just found your channel.....my life has been changed. Gone are the days of wishing I could make better italian dishes!!! Thank you
This looks delicious! In the Netherlands we are actually familiar with boiled/braised kale; after we've gotten it from the store or from our gardens, we clean it and freeze it at least overnight. (Freezing it, makes it softer in the end) We then proceed to cook it and make it into a casserole of sorts mashed together with (boiled) potatoes and a gravy. Topped with bacon bits and a Dutch smoked Unox sausage. Most people i know, really love this dish. As i have kale planned for tomorrow, i will be trying it baked l, with the breadcrumbs 😁👌
I have kale growing & will try your version! I make broccoli rabe very similarly like that boiling it first/draining. But instead of the crumbs toward the end of cooking I use torn up stale Italian bread in small pieces, fresh garlic, the olive oil, & toss in some Parmesan or Romano cheese at the end & then top with more cheese. I don't bake it but make it in a pan.
Definitely gonna have to try this. I've been trying to contribute a new recipe in our family dinner. Maybe this will be it!
THIS DISH IS ABSOLUTELY 🔥🔥🔥🔥🔥🙏🏻
Have to trust grandma 💕 can’t wait for more recipes!!!!
Thanks Stephen! That’s cool cool cool, just as all you cook, no doubts ! I’ll try that one. AND standing by for Pasta alla bottarga please !
This looks amazing! CANNOT WAIT TO MAKE THIS!!!!!!!
Subscribed cuz of this recipe. 👍🏼
I missed the premiere. But this looks amazing!! I hated Brussels Sprouts until you changed my mind!! Roasted Brussels Sprouts are my favorite food now! *SHARED*
Thank you so much!! Trying to get hubby to eat more kale.
I will be making this.
Great! That looks awesome, fabulous!
great healthy recipe. in our region, the balkans, the kale looks like cabbage. we also cook vegetables minimally, preserving the vitamins.
Love your show man, you do an excellent job, keep it up!! Much love from israel
reminds me of a spinach bake, bet some cream cheese or artichokes would be good with it
Looking forward to trying this
Kale stems are edible. They just don’t cook at the same rate as the leaves, so they’re best if cooked separately. I use them in soups and stews, rather like I’d use celery.
I make this recipe a lot now and I add feta cheese to the kale before baking
Would definitely try to make this dish and I’ll use the kale water to make a soup.
I gotta try this ,a bit unordinary recipie and if tastes good shoutout to your grandma ( looks great rhrough!)
Early bird! Could you give some tips with feeding for a crowd (like how to maneuver bigger cookware, how to keep food warm, how to serve things at the right time, etc.)? I think some of it might be in the plan of attack, but just to be on the safe side...
Looks great
Have you thought about adding Pecorino to give it more complexity?
Anyone else thinking of cooking kale in pressure cooker to save time?
Alejandro Peña steamer I was thinking
Kale doesn’t take long to cook. I think it would be hard to pressure cook it without overcooking it.
Have a Happy Thanksgiving!
@notanothercookingshow can i do the boiling and maybe breadcrumb prep the day before and just bake day of?
“Gotta Trust Grandma!”
If I’m going keto, can I use Almond flour instead of breadcrumbs? Suggestions?
If you’re keto, i’d use crushed pork rinds instead. Closer to breadcrumb texture
@@MockTheMundane Great suggestion!
Awesome channel. Keep it up!
awesome recipes!
Don't say it's weird!! The combination of bread crumbs and vegetables is something extremely common, nothing weird.
looks yummy as, could soo eat that with a box of Jatz right now *drool*
I think some parmesan on the thing before putting it in the oven to make it more flavourful
Some sautéed shallots and grated parm! 👌🏼
looks great and easy too! thanks from a nana in PA :)
Yum
I'm traveling of Thanksgiving, could I do everything up until the bake, refrigerate it and then bake on Thanksgiving morning? Do you think that would still be ok?
Absolutely!
Braised kale is fantastic. I really don't get kale salads or barely sauteed kale; they're tough and fibrous. Kale and similar stuff like swiss chard gets much better when cooked down like this.
The salads work because of massaging, we sold a raw kale salad that was amazing. Had to cut it think then you massage the dressing into the salad...almost like a slaw, becomes really tender and yummy too
@@NOTANOTHERCOOKINGSHOW Maybe I've only ever had bad kale salads... I'll have to try that method sometime.
Great recipe, and very inspiring, too. My mind is really busy now. I can imagine tons of additions to this. Maybe some sausage or some left over roast. Some bacon couldn't possibly be wrong, either. Chopped up hard boiled eggs, maybe? Some sour cream dip... Gotta go and get me some kale :)
Adding a pinch of turmeric would keep the green colour right?
🤢
get that bowl the F out of here!!!! dump it on that cutting board
🤣
Looks solid. Kind of a variation of Utica greens.
The Dutch put bacon fat in their kale before mashing it into some potatoes, so olive oil is bound to work too.
Today I went to a restaurant and had really thinly sliced toasted bread, with home made spiced Houmous, maybe you could do a similar recipe?
You should have left the flies in the kale for extra protein and crunchiness :D
God that looks good ... making this pronto
Cavolo nero gratinato 🤤👍
P.s. without besciamel Like sud Italia style
This reminds me of a spinach artichoke dip but without artichoke and cream cheese but I bet if you put cream cheese in it I think you might have something. I just might have to try it myself lol
Hey I was thinking that maybe you should use a stock to braise the kale instead of just water like vegetables or chicken stock? Maybe that would also upgrade ur grandma's recipe too. What's your opinion on it? Btw love you videos!! Keep up the good work and hope to see more you!😋😋
Probably but at the same time I think it might be wasted. You’ll need a lot of stock that will just get drained.
Can this be made ahead?
Damn. Thanks.
Oh, kale! The leafy green that has somehow become the poster child for health, like a celebrity on a juice cleanse. You want me to make a dish with kale? Sure, let me just grab my magic wand and sprinkle some fairy dust because that’s what it takes to make this glorified rabbit food palatable. I mean, who wouldn’t want to chew on something that feels like it just escaped from a salad bar’s bad dream?
Let’s sauté it, shall we? Because nothing says gourmet like wilting your greens until they resemble sad little green rags. Or maybe I should blend it into a smoothie? Because nothing screams “delicious” like a drink that looks like it came straight from a swamp. Oh, and let’s not forget the endless toppings! Because if we drown it in cheese and bacon, it’s practically a health food, right? Bon appétit, my kale-loving friend!
How many minutes in the oven circa ? Great recipe ! I’m making it this evening. Cheers, Claus from Copenhagen in Denmark
Well done Stephen...as usual. Did I see you finish it with Maldon's salt?
Yup!! Been using it more and more
Maybe some parmesan with the breadcrumbs, mmm… Embrace the inner nonna
Last time I went looking for kale, it took me several weeks and the only kind I could find was baby kale. Would I change anything to use baby kale instead of the kind you use?
About how long did you bake it for brother??
What? no Parm cheese 🙂. Thanks for the Grams recipe. I do not like Kale BUT making this for Thanksgiving!!
Did you use seasoned breadcrumbs to begin?
He mentioned in one of the video text bits that he used Italian seasoned breadcrumbs. Toward the end when combining with the panko. I was wondering that too.
Hey can you do a bolognese recipe?
Check my page, I have a money recipe. Lots of pastas
Second comment! I’m back after watching the video, so I’m not a fan of kale or any greens, but I gotta say that looks really good!
It looks good, the first ingredient that came into mind after the video was chilli flakes. Lol great job.
So to summarize this 11 minute video:
1. Par cook your kale with salted water
2. Mix it with olive oil, breadcrumbs, and seasoning
3. Add more breadcrumbs
4. Bake it
Wrong
Kale is tasty when cooked into pasta anyways but I liked this recipe
Christmas is coming :-D bird inside a bird Christmas recipe.
is your grandmother portuguese? this is a old typical portuguese side dish called Migas de Broa
11.27.2024
Twas the night before... Happy Gobble Day or ToFu-obble Day
@sleasybbq - its that good kale
Looks not so great, if grandma made it, must be good, can’t judge a book by it’s cover.
Will try I love green vegetables
😊
Maybe you can put a plate on top to stop it from floating👨🏻🍳
True
you had a typo in the video when cleaning the kale
Ironic. You could save others from death, but not yourself.
@@roscommon- shhhh idk what you're talking about;)
Doesn’t boiling a veg for 45 minutes just take all the goodness out of it?🇬🇧
make gnocci
Wy do you always look up?🧐😂
To check my monitor to make sure I’m in frame
Could we stop boiling it before it starts to lose its green color?
No. It will be tough. Kale has to be cooked for a while to get tender. I don’t boil it though. I just braise at a simmer, covered. You don’t have to boil it hard.
were the fuck did that dish come from??? lol
Yeah no kidding, this stuff is NONSENSICALLY DELICIOUS, even with just regular ass, cheap breadcrumbs. This dish literally makes no sense, it has no right being as yummy as it is.
Simmer 45 minutes?