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Macaroni au Gratin with Kale and Almonds with Italian-Style Side Salad https://www.metro.ca/userfiles/image/recipes/macaroni-gratine-au-chou-kale-et-amande-10883.jpg PT30M PT25M PT55M
Preheat the oven to broil.Cook the macaroni in a large quantity of salted boiling water for 15 minutes. Drain and reserve.Roughly chop the kale.Mince the onion and garlic.Fry the onion, garlic and half the kale in butter in a pot over medium heat for 2 minutes.Add the flour and the milk and whisk vigorously for 30 seconds to dissolve. Let cook 5 minutes.Add the cheese, half of the almonds and the pasta. Mix well.Pour the mixture into an oven safe dish and sprinkle breadcrumbs over.Broil for 2 minutes.Mix the oil with the red wine vinegar and Italian spices.Season the rest of the kale and almonds with the prepared vinaigrette.Serve with macaroni.Source: Missfresh.com
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1/4 tasse (60 ml) almonds 1 Tbsp. (15 mL) butter 3 leaves baby kale 1/3 cup (80 mL) bread crumbs 2 Tbsp. (30 mL) unbleached flour 1 garlic clove 1 Tbsp. (15 mL) olive oil 600 mL milk 250 g macaroni 80 g mozzarella 1/2 tsp. (2 1/2 mL) Italian spice mixture 1 yellow onion 1/2 Tbsp. (7 1/2 mL) red wine vinegar
Macaroni au Gratin with Kale and Almonds 
with Italian-Style Side Salad

Macaroni au Gratin with Kale and Almonds with Italian-Style Side Salad

Rate this recipe
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2
servings
0:30
Preparation
0:25
COOKING
0:55
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1/4 tasse
    (60 ml)
    almonds
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  • 1 Tbsp.
    (15 mL)
    butter
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    454 g SELECTED VARIETIES


  • 3
    leaves baby kale
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    RED OR GREEN SWISS CHARD

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    2 for $5.00

    PRODUCT OF ONTARIO RED, GREEN OR BLACK KALE PRODUCT OF ONTARIO COLLARD OR DANDELION GREENS PRODUCT OF ONTARIO


  • 1/3 cup
    (80 mL)
    bread crumbs
  • 2 Tbsp.
    (30 mL)
    unbleached flour
  • 1
    garlic clove
  • 1 Tbsp.
    (15 mL)
    olive oil
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    750 ml


  • 600 mL
    milk
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    NATREL ORGANIC MILK

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    2 L or IÖGO MULTI-PACK YOGOURT 16 X 95 - 100 g SELECTED VARIETIES


  • 250 g
    macaroni
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  • 80 g
    mozzarella
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  • 1/2 tsp.
    (2 1/2 mL)
    Italian spice mixture
  • 1
    yellow onion
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    2 lb, PRODUCT OF SOUTH AFRICA OR ARGENTINA ROMAINE HEARTS 3 PK, PRODUCT OF U.S.A VIDALIA YELLOW SWEET ONIONS 3 lb PRODUCT OF U.S.A., No. 1 GRADE LIMES 1 lb, PRODUCT OF MEXICO


  • 1/2 Tbsp.
    (7 1/2 mL)
    red wine vinegar
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Imprimer ma sélection

Preparation

Preheat the oven to broil.

Cook the macaroni in a large quantity of salted boiling water for 15 minutes. Drain and reserve.

Roughly chop the kale.

Mince the onion and garlic.

Fry the onion, garlic and half the kale in butter in a pot over medium heat for 2 minutes.

Add the flour and the milk and whisk vigorously for 30 seconds to dissolve. Let cook 5 minutes.

Add the cheese, half of the almonds and the pasta. Mix well.

Pour the mixture into an oven safe dish and sprinkle breadcrumbs over.

Broil for 2 minutes.

Mix the oil with the red wine vinegar and Italian spices.

Season the rest of the kale and almonds with the prepared vinaigrette.

Serve with macaroni.

Source: Missfresh.com

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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