This recipe is on the menu for tomorrow and I had never made it but needed to use an eggplant so I tried it and it was yummy so I added it to this week’s menu.
I used kale because I have that and don’t have spinach. I much prefer kale anyway because it seems more sturdy and doesn’t release so much liquid into the food.
I didn’t use Italian herbs because I do not like oregano. I used fennel seeds only because I love those.
I used a jar of home canned tomato puree because I needed a little more liquid to cook the kale since it doesn’t cook as quickly as spinach.
I made half the recipe so I used half a jar of home canned chicken. I’ll use the rest to make chicken soup this week.
This was a really good recipe. One pot and it had veggies and meat . . a one dish meal, along with a salad.
This is a dish I would make or company but would put it in individual serving dishes while hot, top with parmesan cheese and bake til the cheese melts. That way, it would look a little more refined and not so “dumped on the plate”.