These are two really great sides that I will absolutely make again. I have talked about the amazing health benefits of kale (here and here), and the cheese rolls are a great substitute for high-carb bread rolls if you are trying a gluten-free diet.
Brazilian Cheese rolls – courtesy of Our Best Bites
- 1 large egg
- 1/2 cup milk
- 1/4 cup canola oil
- 1 cup tapioca flour (sometimes labeled tapioca starch)
- 3/4 tsp kosher salt
- 1/4 C grated cheddar cheese (or your choice of cheese – monterey jack, mozarella, swiss and gruyere also work well)
- 1/4 C grated Parmesan cheese
- Optional- extra cheese to sprinkle on top
1. Preheat oven to 400 degrees. Place egg, milk, oil, tapioca flour, and salt in blender and blend until smooth. Add cheeses and pulse 2 times. Immediately pour batter into a mini muffin tin (if your muffin tin isn’t non-stick, spray lightly with non-stick spray first), filling each well about 3/4 full, or just slightly less. If desired (and I recommend), sprinkle a bit of parmesan cheese on top and/or a tiny sprinkle of kosher salt.
(This is what happens when you forget the non stick spray….epic fail….)
- 1/3 cup extra-virgin olive oil
- 4 garlic cloves, very finely chopped
- 1 ½ cups chicken stock or low-sodium broth
- 3 pounds kale
- Salt and freshly ground pepper
1. Cut leaves off of kale and toss stems and stalks.
2. In a very large soup pot, heat the olive oil. Add the garlic and cook over moderately high heat, stirring, just until fragrant, about 30 seconds. Add the chicken stock, then add the kale in large handfuls, letting it wilt slightly before adding more. Season with salt and pepper, cover and cook over moderate heat until the kale is tender, about 5 minutes.