Kale, Swiss Chard and White Cheddar Cheese Stuffing
This is a versatile filling/stuffing/topping that is particularly good with salmon roulades and rolled sole fillets.
Use as a topping for oysters on the half shell then broil until browned!
Use to stuff a whole fish.
Stuff mushroom caps for an appetizer.
It makes a great side dish just baked on its own.
4 cups kale, rinsed and chopped
4 cups Swiss chard, rinsed and chopped
3 tablespoons butter
1/4 cup onion, finely chopped
1 1/2 cups good bread, torn into small chunks
1/4 teaspoon nutmeg
2 tablespoons Dijon mustard
3/4 cup white cheddar cheese, grated
salt and pepper to taste (1/4 teaspoon each)
Melt butter in a large skillet. Saute the onion for about 3 minutes, then add the greens. Cook the greens down, about 4 to 6 minutes. Turn off heat and add bread crumbs, mustard, and nutmeg. Mix well. Add cheese and mix gently. Add salt and pepper to taste. Cool to room temperature.
This recipe makes enough to stuff a 2 pound fish, or about 6 salmon fillets.