Yesterday was quite exciting. While baking in the apartment kitchen, we found that some nice guy put all his cookware, spices, and oil in the cabinets for free but respectful use. I was ecstatic and thanked to the air this fella for his generosity.
Undeniably, I cooked today, being as I was, super excited to eat homemade cooked food. Granted, I ate a couple of homemade meals, but lunch sandwiches don't count.
With my trusty kale, sausages leftover from IHOP, bread, buttermilk, and minimal utensils, I headed to the kitchen!
What ensued was none other than this lovely, hearty, tasty Kale and Sausage Bread Pudding - for One. Enjoy, because I sure did.
Kale and Sausage Bead Pudding (serves 1)
2 sausage links, chopped
2 large kale leaves, torn into small pieces
2 slices bread chopped into 1/2 or 1 inch pieces
1/2 cup lowfat buttermilk
1 TBS Newman's Southwest Salad Dressing
Pinches of garlic and onion powder
Salt and black pepper, to taste
Any other seasoning, to taste
1. Heat oven to 400 F. Drizzle olive oil and some dried seasonings over bread cubes and mix around. Bake on a sheet in the oven until hard. Remove.
2. As bread is baking, heat sausage in medium skillet over med-high. Once slightly brown and releasing some oil and juices, toss in kale, with a little bit of water. Cook a little. Cover, let steam, and occasionally stir. Cook until kale is wilted and starting to crisp. Add some garlic and onion powder, a teaspoon or two of water, and mix around.
3. Beat egg and buttermilk together with southwest salad dressing.
4. Combine breadcrumbs, sausage-kale mix, and egg mix in a large bowl. Pour into a little pyrex glass bowl or other small baking pan.
5. Bake in oven for 30-40 min, until egg is set and bread is crisp on top.
6. Let cool 5-10 min. Dig in!
Note: This is quite filling. If you triple the ingredients, it can serve four.
I do believe I am in love with kale now. Boiled, raw, and especially cooked stovetop - they're all delicious. I've heard kale chips are amazing. I'll have to try that soon.