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Replace your sandwich bread and wheat pizza crust with this recipe. Watch me make it here! This another version of this green bread or Jalapeno Bread. Play with the recipe, use what you have. Don't sweat the small stuff!
2-4 whole garlic cloves, skin on if you can, roasted
2 whole jalapenos, roasted
1 whole, large sweet pepper, roasted
1 large, onion, halved, roasted
1 bunch of kale, steamed and drained
1 bag frozen spinach, defrosted & drained
1 large egg, lightly beaten
1/4 tsp salt
1/4 tsp chili flakes or black pepper or omit
1 tsp of your favourite dried herb (oregano, thyme, basil etc)
1-2 tbsp cooking oil
Clean both peppers. Add onion & garlic to prepared baking sheet. Coat with 1 tbsp of oil. Bake in oven of 400°F/200°C for 40-45 minutes. You want the skin of the peppers to start to blister & the onion and garlic to turn a golden brown.
When these are finished roasting, place them in a bowl and cover. This will create steam, allowing for easy removal of the pepper skins.
After removing the skin from the garlic and peppers, remove the seeds from both peppers.
If you like heat, keep the jalapeno seeds. If you are not sure how much heat you like, stick with 1 jalapeno, seeds removed.
While that is baking. Clean & steam the kale for 4-5 minutes in the microwave or on the stove. Let the kale drain. This can be done the night before.
Drain your defrosted spinach. Squeeze out any excess liquid or leave to drain over a colander overnight.
Slightly cool all of your hot ingredients before adding everything but the egg to food processor.
Blend mixture until well mixed but still retaining small chunks. You do not want a complete paste.
Then add the egg. Or add the egg in a bowl. Mix well.
Spread mixture on a prepared baking sheet, into the size & shape of your preference.
You want a thickness of 1/8-1/4 inch.
Bake in a preheated oven of 350°F/176°C for 30-35 minutes. You want the bread firm and mostly dry, with some browning on both sides. If the bread is still wet after this time or browning too much, turn the heat down to 300°F/148°C for a further 15-20 minutes.
Cut and serve warm, at room temperature. Or freeze, wrapping well for future use.