Cornmeal and Kale Spoon Bread with Red Peppers

Name: Cornmeal and Kale Spoon Bread with Red Peppers
Yield: 8 Servings
Ingredients: 1 pound kale (about 2 bunches), thick ribs and stems cut away; 1 tablespoon olive oil; 1 1/2 cups sliced green onions; 1 cup frozen white corn, thawed, drained; 1/2 cup chopped drained roasted red peppers from jar; 1 garlic clove, minced; 2 cups water; 1 1/2 cups yellow cornmeal; 2 1/2 cups reduced-fat (2%) milk; 1 teaspoon salt; Nonstick vegetable oil spray; 4 large eggs; 1 cup reduced-fat (2% milk; 1/3 less fat) sharp cheddar cheese; 1 teaspoon hot pepper sauce

By Marie Simmons

October 31, 2001

Recipe notes