Savory Kale Dutch Baby

1. 1

   Preheat oven to 425u00b0F/220u00b0C/gas 7.

2. 2

   Add walnuts to the blender and blend on speed 2 for 5 seconds. Add eggs, milk, salt and pepper to the blender, then blend on speed 2 for 5 seconds. Add the kale leaves to the blender and use a rubber spatula to submerge them in the mixture. Blend on speed 3 for 5 seconds. Add the flour to the blender, then pulse 6 times (or until flour is fully incorporated). Do not overblend.

3. 3

   Heat a cast iron pan on medium high heat and add butter. When butter begins to bubble, add the shallot and garlic and saute for 1-2 minutes, stirring occasionally to prevent burning. Turn off heat and pour the batter from the blender into the pan.

4. 4

   Bake in preheated oven for 17 minutes, or until dutch baby is puffed and cooked in the center. Allow dutch baby to settle for 2-3 minutes, then serve immediately with soft fried eggs on top.

5. 5

   CHEF'S NOTES: Depending on the kale you use, the green hue will change. The darker the kale leaves, the darker the batter. This recipe is best eaten right out of the oven.

* Per serving · 4 servings · Values may vary.