5 tablespoons extra virgin olive oil, divided
6 cloves garlic, finely sliced, divided
1/2 cup vegetable stock
1/2 pounds young kale, stems and leaves coarsely chopped
Salt to taste
White pepper to taste (I used black pepper)
1 1/2 cups pecans
1 cup finely chopped onion
1 tablespoon chopped fresh sage (I used 1/3 of this amount in dried Sage and Thyme forms)
1 tablespoon fresh thyme (strip the leaves from the stems)
2 cups cooked quinoa
1 tablespoon butter, melted
1 egg, lightly beaten
3/4 cup dry white wine
1/2 cup fresh pomegranate seeds
Preheat oven to 325F. Lightly oil a 9 x 13-inch glass baking dish.
In a saucepan over medium-high heat, heat 2 tablespoons olive oil. Add half of the garlic and cook until soft but not yet golden. Raise to high heat, add the stock and kale and mix. Cover and cook for 3 minutes, then uncover and continue cooking, stir until all the liquid has evaporated. Season with salt and white pepper. Set aside to cool.
Add cooled kale and pecans to a food processor; pulse until pecans are chopped and kale is shredded but mixture is still chunky.
In a separate saucepan heat 2 tablespoons olive oil over medium-high heat; add the onion and remaining garlic; saute 2 to 3 minutes. Add the sage and thyme; continue cooking until onion is caramelized, approximately 3 to 4 more minutes. Stir in the pecan-kale mixture.
Transfer the mixture to a large bowl. Add the cooked quinoa and stir to combine. Stir in the remaining tablespoon of oil and melted butter. Season with salt and white pepper.
Add the egg and wine and toss to coat. Transfer the mixture to the prepared baking dish. Cover and bake 30 minutes. Garnish with pomegranate seeds before serving.
The sage, thyme, onions and garlic give the dish a traditional stuffing flavor. The quinoa, kale and pomegranate make it super-duper healthy. I give this recipe two thumbs up for fine holiday eating!