MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Kale, Chorizo & Red Bean Brunch Casserole
Categories: Fixit
Yield: 12 Servings

2 tb Butter
2 tb Extra-virgin olive oil
1 lg Red or yellow onion; peeled,
- in 1/2" rings
Salt & fresh ground pepper
15 oz Can kidney or pinto beans;
- rinsed, drained
8 c Torn fresh kale
4 c To 5 cups 1" whole grain
- bread cubes; dried
1/3 c Dried tomatoes; in 1/2"
- pieces
3 oz Thin sliced cooked chorizo
12 oz Fresh mozzarella; in 1"
- cubes
12 lg Eggs
2/3 c Olive oil
2/3 c Whipping cream
3/4 c Freshly grated Parmesan
- cheese
1 ts Kosher salt
1/2 ts Fresh ground black pepper
1/4 ts Grated fresh nutmeg

Butter a 3 quart baking dish; set aside. Heat 1 tablespoon
oil in a large skillet over medium heat. Add the onion
rings and a sprinkling of salt. Gently saute until
crisp-tender. Add the beans to the skillet and sprinkle
lightly with kosher salt and a few grinds of black pepper.
Remove and cool slightly. Wipe out skillet and add 1
tablespoon olive oil. Heat over medium heat. Add kale.
Sprinkle 1 tablespoon water and season lightly with salt.
Cook, turning with tongs, until kale is wilted and cooked
down, 3 to 5 minutes. Remove and cool.

Scatter the bean mixture in an even layer in the prepared
dish. Add bread cubes, tomatoes, and chorizo. Press the
liquid from the kale and add to dish. Top with mozzarella.

In a large mixing bowl whisk the eggs well until blended.
Whisk in the olive oil and cream until very well blended.
Whisk in Parmesan, 1 teaspoon salt, 1/2 teaspoon pepper,
and nutmeg. Pour egg mixture over layers in dish. Cover
and chill at least 2 hours or overnight.

Remove baking dish from refrigerator and let stand at room
temperature for 30 minutes. Set oven @ 350ºF/175ºC.
Uncover dish; bake about 45 minutes or until puffed and
golden brown. Remove and cool on a wire rack for 10
minutes before serving.

Makes: 12 servings

Better Homes & Gardens | April 2016

MM Format by Dave Drum - 12 April 2016

Uncle Dirty Dave's Archives

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