A healthy version for a weekend brunch, and leftovers are yummy with homemade soup. Or make tiny scones, cut-out with a fancy cookie cutter, for hors d'oeuvres. These are dropped by the spoonful but if you'd rather use a cookie cutter or knife to make triangles or other shapes, knead in about 1/4 cup of extra flour at the end to make the dough easier to handle.
2 cups kale leaves, loosely packed
2 cups unbleached flour
1/2 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1 tbsp sugar
1/3 cup cold butter
1 egg
3/4 cup buttermilk
1/4 cup cooked squash or pumpkin in small dice
3/4 cup cheddar cheese, grated
Step 1: Preheat oven to 375°F. Set oven rack in the middle.
Step 2: Steam kale for a minute or two, just to blanch. Chop kale finely, squeezing out as much liquid as you can. You should have less than 1 cup of chopped kale. If you have more, save it for soup or eat it. (Too much will make the scones sticky.)
Step 3: Blend or sift the flour, salt, soda, baking powder and sugar together. Cut in the butter with a pastry blender or your fingers.
Step 4: In a small bowl, beat the egg, then add the buttermilk, continuing to beat until well combined. Add egg/buttermilk mixture, along with squash, kale and cheese to dry ingredients, mixing with a fork just enough to combine.
Step 5: Drop by spoonfuls onto parchment-paper-covered cookie sheet. Bake about 20 minutes until lightly browned.
See more recipes from Sharon Hanna.
Reprinted with permission from Sharon Hanna's The Book of Kale (2012 Harbour Publishing).
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