Swede and kale layer cake

Name: Swede and kale layer cake
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Ingredients: 160g bag Co-op sliced curly kale; 1 swede, peeled and sliced; 1 tsp Co-op olive oil; 1 onion, thinly sliced; 2 garlic cloves, crushed; 2 rosemary sprigs, leaves only, chopped; 4 thyme sprigs, leaves only, chopped; 3 Co-op British free range eggs; 150ml Co-op British semi-skimmed milk; 50ml Co-op single cream; 60g Co-op mature lighter cheese, grated; 2 x 100g packs Co-op mixed leaf salad

https://www.coop.co.uk/recipes/swede-and-kale-layer-cake

1 of your 5 a day

A twist on your typical savoury loaf — serve with salad for a simple vegetarian and gluten-free dinner.

Feeds 4
Ready in 1 hour

Each serving contains

Energy
11%
923kj 222kcal
Fat
Med 18%
12.3g
Saturates
Low 24%
4.9g
Sugar
Low 13%
11.4g
Salt
Low 9%
0.56g

% of adult’s reference intake | Carbohydrates per serving : 13g

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Ingredients
Method

Ingredients

160g bag Co-op sliced curly kale
1 swede, peeled and sliced
1 tsp Co-op olive oil
1 onion, thinly sliced
2 garlic cloves, crushed
2 rosemary sprigs, leaves only, chopped
4 thyme sprigs, leaves only, chopped
3 Co-op British free range eggs
150ml Co-op British semi-skimmed milk
50ml Co-op single cream
60g Co-op mature lighter cheese, grated
2 x 100g packs Co-op mixed leaf salad

Method

Preheat the oven to 180°C/fan 160°C/Gas 4 and line a loaf tin, 18cm x 10cm. Put the kale in a pan of boiling water, reduce to a simmer and cook for 5-6 mins until tender. Transfer to a colander (save the pan of water), rinse under cold water to cool, then squeeze out the excess water.
Put the swede in the pan of water and simmer for 5 mins, then drain well and pat dry.
Heat the oil in a frying pan over a medium heat. Cook the onion for 5-7 mins, until softened. Add the garlic, rosemary and thyme, then cook for 2 mins more. Remove the pan from the heat and set aside.
Whisk the eggs, milk, cream and cheese together with seasoning.
Layer the kale, swede and onion in the tin with the egg mixture. Bake for 30 mins, until golden. Leave the loaf to cool in the tin for 10 mins, then cut into slices and serve with the salad.