Kale the Puffball is a playful, savory side dish that transforms sturdy kale leaves into a golden, puffy, cheese-filled bake. Think of it as a cross between a crispy kale gratin and a savory popover—the kale provides structure and a slight bitterness, while the eggs and cheese create a light, airy puff. It’s a clever way to use a big bunch of kale, and it bakes up into an impressive, family-friendly dish that works for brunch, lunch, or a side at dinner.
Ingredients
- 1 large bunch kale (about 12 oz / 340 g), stems removed and leaves chopped
- 2 tablespoons (30 ml) olive oil, divided
- 1 small onion, finely diced (about 1 cup / 150 g)
- 2 cloves garlic, minced
- 4 large eggs
- 1 cup (240 ml) whole milk
- 1 cup (120 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon grated nutmeg (optional)
- 1 cup (100 g) shredded sharp cheddar cheese, divided
- 1/4 cup (25 g) grated Parmesan cheese
Instructions
- Preheat your oven to 400°F (200°C). Grease a 9-inch (23-cm) pie dish or a similar-sized baking dish with a little oil or butter.
- Bring a large pot of salted water to a boil. Add the chopped kale and cook for 2 minutes, just until wilted. Drain well, then squeeze out as much excess water as possible with your hands. Set aside.
- In a skillet, heat 1 tablespoon of the olive oil over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Add the garlic and cook for 1 minute more. Remove from heat.
- In a large bowl, whisk the eggs, milk, remaining 1 tablespoon olive oil, flour, baking powder, salt, pepper, and nutmeg (if using) until smooth. Stir in the cooked kale, onion mixture, and 3/4 cup (75 g) of the cheddar cheese.
- Pour the mixture into the prepared dish. Sprinkle the remaining 1/4 cup (25 g) cheddar and the Parmesan over the top.
- Bake for 30–35 minutes, until the top is golden brown and puffed, and a knife inserted into the center comes out clean. Let rest for 5 minutes before serving.
Tips
- Dry the kale well: After boiling, squeeze every drop of water from the kale. Excess moisture will make the puffball soggy instead of airy.
- Cheese swap: Use Gruyère, Monterey Jack, or a dairy-free shred if you prefer. The flavor will change, but the texture will hold.
- Don’t overmix: Stir the batter just until combined; overmixing can make the puffball dense.
- Test for doneness: The center should be set and a knife should come out clean, not wet. If the top browns too fast, tent with foil.
Serving Suggestions
Serve warm as a vegetarian main with a crisp green salad and crusty bread. It also makes a lovely side for roasted chicken, grilled fish, or a simple tomato soup. For brunch, pair it with fried eggs and roasted potatoes.
Variations
- Add protein: Fold in 1/2 cup (75 g) of cooked, crumbled bacon or diced ham for a heartier dish.
- Herb it up: Stir in 2 tablespoons of chopped fresh dill, chives, or parsley for extra freshness.
- Make it spicy: Add a pinch of red pepper flakes or a diced jalapeño with the onion.
- Gluten-free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 days. To reheat, place slices in a 350°F (175°C) oven for 10–12 minutes, or until warmed through. You can also microwave individual portions for 1–2 minutes, but the texture will be softer. This dish is best served fresh, as the puff will deflate upon cooling.
Frequently Asked Questions
Can I use frozen kale? Yes, thaw frozen kale and squeeze out all excess water before using. You may skip the boiling step.
Why did my puffball deflate? Some deflation is normal as it cools, but a dramatic collapse usually means it was underbaked. Make sure the center is fully set before removing from the oven.
Can I make this ahead? You can assemble the batter and refrigerate it unbaked for up to 24 hours. Bake directly from the fridge, adding 5–10 minutes to the cooking time.
Can I use other greens? Absolutely—Swiss chard, spinach, or a mix of hardy greens work well. Adjust the boiling time: spinach needs only 30 seconds.
Is this suitable for freezing? Yes, bake and cool completely, then wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge and reheat in the oven.
What if I don’t have a pie dish? Any oven-safe baking dish of similar size works. A cast-iron skillet is a great option—just make sure to grease it well.
Related
- Does Lemon Meringue Pie Need Refrigeration?
- Aquafaba Meringue Pie: Fluffy, Vegan & Egg-Free
- Ann Landers Lemon Meringue Pie Recipe
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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