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    Seasonal Recipe

    Recipe for savory bread pudding with kale, chorizo, and feta

    Karoline Boehm Goodnick for The Boston Globe

    Serves 4

    Loaded with leafy greens and dotted with diced chorizo and feta, this savory pudding is a flavorful meal.

    Olive oil (for the dish)
    1tablespoon olive oil
    3ounces pork or turkey chorizo, diced
    2cloves garlic, finely chopped
    1pound kale, thick center ribs discarded, leaves torn into pieces
    ½cup water
    4ounces baby spinach
    1cups regular or low-fat milk
    1teaspoon kosher salt
    ¼teaspoon black pepper
    10ounces baguette, cut into ½-inch pieces
    4ounces feta, cut into ½-inch cubes
    cup freshly grated Parmesan

    1. Set the oven at 350 degrees. Oil a shallow 2-quart baking dish.

    2. In a large skillet over medium heat, heat the 1 tablespoon olive oil. Add the chorizo and cook, stirring occasionally, for 5 minutes or until browned. Add the garlic and cook, stirring, for 1 minute. With a slotted spoon, transfer the chorizo to a plate lined with paper towels, leaving the fat in the pan.


    3. Add the kale and water to the skillet and cook, stirring, for 5 minutes or until tender. Stir in the spinach and cook, stirring, just until wilted. Drain the greens in a colander.

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    4. In a bowl, whisk the eggs, milk, salt, and pepper.

    5. In the baking dish, place about of the bread. Cover with the kale and spinach, sausage, and feta. Top with the remaining bread. Use your hands to mix it up a little. Slowly pour the egg mixture over the top, wetting all the bread. Sprinkle with Parmesan.

    6. Bake the pudding for 45 minutes or until golden and set in the center.

    Lisa Zwirn