Here’s Beirut’s brassy Gulag Orkestar to listen to while you boil your brassica.
5 or 6 large kale leaves, spines removed, leaves coarsely chopped (about 1 cup cooked)
1 head of broccoli florets, roughly chopped
1 cup mozzarella, diced into tiny cubes or grated
1/2 cup ricotta
1 plump clove of garlic, toasted or roasted for 10 minutes till soft
1 t. basil
1 t. rosemary leaves
1/2 t. thyme
Put a pan of salted water on to boil. Drop the kale in, stir and cook for about 5 minutes, till soft and bright green. Add the broccoli, and cook for about 5 minutes more, till it’s also soft and bright green. Drain and let cool for a minute or two. Then squeeze out the excess water. Put the veg in the blender, and process it for a minute or two. You don’t want it to be all puréed, just finely chopped. A mix of textures is nice, so some pieces are puréed, but some are left chunkier. Transfer to a bowl and stir in all of the other ingredients.
Butter and flour a small casserole dish. Spread the broccoli kale mixture evenly in the dish.
Preheat the oven to 400. Cook the pate for about 1/2 hour, till it’s a little puffy and has nice toasty brown patches on top.
Serve on thinly sliced toasted baguettes or whole grained bread.