Savory Kale Dutch Baby Recipe | Yummly
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Savory Kale Dutch Baby

KITCHENAID(5)
Emmatron: "I used frozen spinach instead of kale and it work…" Read More
11Ingredients
30Minutes
210Calories
Read Directions
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Description

This savory recipe takes your dutch baby game to a whole new level. The addition of walnuts and kale right into the batter provide a nutty taste and beautiful green hue - not to mention a nutritional boost. It bakes up very soufflé-like, and makes the perfect foundation for soft fried eggs. Serve for breakfast, lunch or dinner. Uses KitchenAid® K400 Blender.

Ingredients

US|METRIC
8 SERVINGS
  • 1/4 cup walnuts (shelled, raw)
  • 5 large eggs
  • 1 1/4 cups full-fat milk
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 2 kale leaves (spines removed and rough chopped)
  • 1 cup all purpose flour
  • 4 Tbsp. butter
  • 1/4 cup shallot (diced)
  • 2 garlic cloves (minced)
  • 1 tsp. fresh thyme (stems removed)
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    Directions

    1. Preheat oven to 425ºF/220ºC/gas 7.
    2. Add walnuts to the blender and blend on speed 2 for 5 seconds. Add eggs, milk, salt and pepper to the blender, then blend on speed 2 for 5 seconds. Add the kale leaves to the blender and use a rubber spatula to submerge them in the mixture. Blend on speed 3 for 5 seconds. Add the flour to the blender, then pulse 6 times (or until flour is fully incorporated). Do not overblend.
    3. Heat a cast iron pan on medium high heat and add butter. When butter begins to bubble, add the shallot and garlic and saute for 1-2 minutes, stirring occasionally to prevent burning. Turn off heat and pour the batter from the blender into the pan.
    4. Bake in preheated oven for 17 minutes, or until dutch baby is puffed and cooked in the center. Allow dutch baby to settle for 2-3 minutes, then serve immediately with soft fried eggs on top.
    5. CHEF’S NOTES: Depending on the kale you use, the green hue will change. The darker the kale leaves, the darker the batter. This recipe is best eaten right out of the oven.
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    NutritionView More

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    210Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories210Calories from Fat120
    % DAILY VALUE
    Total Fat13g20%
    Saturated Fat6g30%
    Trans Fat
    Cholesterol150mg50%
    Sodium250mg10%
    Potassium160mg5%
    Protein8g16%
    Calories from Fat120
    % DAILY VALUE
    Total Carbohydrate16g5%
    Dietary Fiber<1g3%
    Sugars2g4%
    Vitamin A15%
    Vitamin C6%
    Calcium8%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(5)

    Emmatron 2 years ago
    I used frozen spinach instead of kale and it worked perfectly!
    Maf Velázquez 2 years ago
    consistency and flavour was great! just a little bit too kal-ish hahahaha but tasty!
    Fast 2 years ago
    it was very likely afghan boulani and it was a great exprience . I make it 2 times
    Mary Ann M. 2 years ago
    On the bland side, but that tends to be a great compliment to a spicy meat or other item in your meal. Definitely add more kale (like 8 stalks,if they're small,with the ribs- why waste?!!). Cooked an extra 10 minutes, at least, til it puffed up in the middle.
    Al bo 2 years ago
    OK, nothing special, even when I added cheese, Cheryl tomatoes, onions and mushrooms.

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