Kale and cheeses

Of course I like fine food and classy eating. But I like some of the recipes with lowly ingredients even better. These are recipes that make wonder out of the most earthly and ordinary resources available. So often, they were developed during times of hardship, when people were forced to sharpen their culinary skills to make for the scarcity of resources. Such are dishes that reflect the fine art of eating that is universal to all, not just limited to the elite. Recently, I decided to explore the potential of the big rough kale, which is still cheaply available in this season when many other vegetables are becoming expensive because of seasonal change.

Recipe: Baked kale and cheeses (for 2-3)


Ingredients:
- 1 bunch kale, finely chopped to 3 cups
- 1 clove garlic, finely chopped
- 2 oz polska sausage, very thinly sliced
- 1/4 cup fat-free ricotta cheese
- 1 egg
- 2 tablespoon mozzarella cheese, shredded
- a little oil
- water


Procedure:
Boil kale in water and garlic until very soft, about 45 minutes. Drain of liquid. Mix ricotta cheese with egg. Then add in kale and mix well. Pour into a small baking pan coated with oil. Spread sausage slices to cover the top. Then sprinkle with mozzarella cheese. Bake at 350F covered for 30 minutes. Then turn off oven, uncover pan and keep in oven for up to 15 minutes. Serve hot.