Mia’s Kale Moussaka is a delightful twist on a classic dish, offering layers of tender kale, flavorful meat, and creamy béchamel sauce.
Ingredients (approximate):
- 1 medium head of kale (about 1.5 lbs)
- 1 medium onion, finely chopped
- 1 medium carrot, finely chopped
- 1 lb ground meat (beef, pork, turkey, or a mix)
- 1 can (14 oz) crushed tomatoes or tomato sauce with basil
- Salt and pepper (to taste)
- 1 tsp ground cumin (optional, for layering)
- 1 tbsp olive oil (for cooking)
For the Béchamel Sauce:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups milk
- Salt and nutmeg (to taste)
- 1 egg yolk (optional, for richness)
Instructions
- Prepare the Kale:
- Blanch the kale leaves in boiling water for 2–3 minutes.
- Remove the leaves and rinse them under cold water.
- Cut or strip the leaves away from the thick stems to reduce bitterness and improve texture.
- Cook the Meat Mixture:
- Heat olive oil in a skillet over medium heat.
- Sauté the onion and carrot until softened.
- Add the ground meat and cook until browned.
- Stir in the canned tomatoes and season with salt and pepper. Simmer for 10–15 minutes.
- Make the Béchamel Sauce:
- In a saucepan, melt the butter over medium heat.
- Whisk in the flour and cook for 1–2 minutes to remove the raw flour taste.
- Gradually add the milk, whisking continuously to prevent lumps.
- Cook until the sauce thickens slightly, season with salt and a pinch of nutmeg, then remove from heat.
- (Optional) Whisk in the egg yolk for extra creaminess.
- Assemble the Moussaka:
- Preheat your oven to 375°F (190°C).
- In a baking dish, layer as follows:
- A layer of kale leaves
- A light sprinkling of ground cumin (optional)
- A layer of béchamel sauce
- A layer of meat mixture
- Repeat layers, finishing with a layer of béchamel sauce on top.
- Bake:
- Place the dish in the oven and bake for 25–30 minutes, or until the top is golden and bubbling.
- Serve:
- Allow to cool slightly before serving. Enjoy!
