KALE AND WALNUT CAKE

makes 9 squares

ingredients:
1-1/2 pounds Kale thoroughly washed, Remove midle stem, very roughly chopped
1 cup walnuts, chopped
3 tablespoons extra virgin olive oil
2 cloves garlic, minced
2 eggs, whisked
1/2 cup dried cranberries
1 teaspoon celtic sea salt

1. Wilt Kale in a large covered saucepan, over low heat (do not add water), until tender.
2. Drain and cool, then gently squeeze moisture out of the arugula. Really, get all the moisture out you possibly can. I think this is the most important step.
3. Place Kale in food processor and pulse until coarsely blended or finely chop by hand, then set aside.
4. In a small skillet, warm 3 tablespoons oil, add walnuts and saute until golden brown.
5. Add garlic to pan of walnuts and saute together an additional minute.
6. In a large bowl, combine walnut mixture, blended kale, eggs, cranberries and salt.
7. Spread mixture in a very thin layer into a greased 7 x 11 inch pyrex baking dish.
8. Bake at 350° for 30-40 minutes.
9. Cut into 9 squares and serve.


Based on a recipe by Elizabeth (kallyn)