Best 14 Kale Casserole Recipes

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Kale casserole is a hearty, comforting, and nutritious casserole that is perfect for a weeknight meal. It is made with a creamy sauce, kale, and your choice of protein, such as chicken, beef, or tofu. This versatile dish can be customized to your liking, making it a great option for picky eaters. Additionally, it is packed with vitamins and minerals, making it a healthy choice for the whole family.

The article provides three different recipes for kale casserole, each with its own unique flavor profile. The first recipe is a classic kale casserole made with a creamy sauce, kale, and chicken. The second recipe is a vegan kale casserole made with a dairy-free sauce, kale, and tofu. The third recipe is a spicy kale casserole made with a creamy sauce, kale, and chorizo.

No matter which recipe you choose, you are sure to enjoy this delicious and nutritious dish. So gather your ingredients and let's get cooking!

Let's cook with our recipes!

KALE AND BACON HASH BROWN CASSEROLE



Kale and Bacon Hash Brown Casserole image

With bacon, eggs and hash browns in the baking dish, this sounds like breakfast - but it works just as well as lunch or dinner. This recipe from Joanna Gaines, the reigning queen of Southern home design, is a good example of how she works: Texas tradition but with some modern touches. You can use other kinds of frozen potatoes, like waffle fries, or add par-boiled fresh potatoes to the skillet with the kale and garlic.

Provided by Julia Moskin

Categories     brunch, lunch, casseroles, vegetables, main course, side dish

Time 1h30m

Yield 8 servings

Number Of Ingredients 12

1 tablespoon unsalted butter, at room temperature
6 slices bacon
1/2 medium yellow onion, finely diced
4 cups lightly packed chopped kale (about 3 ounces)
1 garlic clove, minced
12 large eggs
1 cup whole milk
1 tablespoon Dijon mustard
6 ounces shredded mozzarella (about 1 1/2 cups)
6 ounces shredded Gruyère (about 1 1/2 cups)
1 (20-ounce) bag frozen hash browns, thawed and patted dry
Kosher salt and freshly ground black pepper

Steps:

  • Heat the oven to 350 degrees. Grease a 9-by-13-inch baking dish with the butter.
  • In a large skillet, cook the bacon over medium-low until crispy, 8 to 10 minutes. Transfer the bacon to a plate lined with paper towels and set aside. When cool enough to handle, roughly chop bacon.
  • Pour off all but 2 tablespoons of the bacon grease from the pan. Heat the skillet over medium, add the onion, and sauté until soft and lightly browned, 2 to 4 minutes. Add the kale and garlic and sauté until the garlic is tender and fragrant, another minute. Remove from the heat and stir in the chopped bacon.
  • In a large bowl, whisk together the eggs, milk and mustard. Add 1/2 cup mozzarella, 1/2 cup Gruyère, the hash browns, 1 teaspoon salt and 1/2 teaspoon pepper; stir to combine.
  • Stir the kale mixture into the eggs, then pour into the buttered dish. Top evenly with the remaining mozzarella and Gruyère. Cover with foil.
  • Bake for 45 minutes. Remove the foil and bake, uncovered, until the top is lightly browned and bubbly, another 15 minutes. Serve hot. (Cooled casserole will keep, covered, in the refrigerator for 3 to 5 days.)

SAUSAGE, EGG AND KALE CASSEROLE



Sausage, Egg and Kale Casserole image

Finding a brunch dish that feeds a crowd can be a challenge, but this large-scale frittata does just that by layering sausage, kale and fontina with cream-thickened eggs. Use any fresh sausage you like (chorizo, merguez, or hot pork sausage work well), and swap in mild Swiss chard or peppery mustard greens in place of the kale. You can prepare this dish the night before serving by cooking through Step 5 and layering the sausage, vegetables and cheese in the baking dish. Let it warm up slightly at room temperature before adding the eggs, then bake as directed. Baking times will vary depending on how cold or warm the dish is, as well as its depth and ingredients, so keep an eye on the eggs; they should be just set in the center.

Provided by Susan Spungen

Categories     breakfast, brunch, dinner, easy, lunch, weeknight, casseroles, main course

Time 1h

Yield 10 to 12 servings

Number Of Ingredients 12

Softened butter, for greasing the dish
6 teaspoons olive oil
3/4 pound fresh hot sausage, like Italian, chorizo or merguez, casings removed
1 large red onion (about 12 ounces), halved, then sliced lengthwise into 1/4-inch-thick wedges
Kosher salt and black pepper
4 cups torn kale leaves (about 3 ounces)
10 ounces grape tomatoes, halved crosswise
3/4 cup diced fontina (about 3 ounces)
12 large eggs
3/4 cup heavy cream or milk
1/2 cup grated Parmesan (about 1 ounce)
Aleppo pepper, for finishing (optional)

Steps:

  • Heat oven to 325 degrees. Generously butter a large 2 1/2-quart baking dish.
  • Heat 2 teaspoons olive oil in a large nonstick skillet over medium. Add sausage and cook, stirring to break it up, until lightly browned, 6 to 8 minutes. Transfer to the baking dish, spreading it in an even layer.
  • Add 2 teaspoons oil to the skillet and increase heat to medium-high. Add red onion, salt it lightly and cook, stirring frequently, until it starts to take on color, about 8 minutes. Reduce heat to medium-low and continue cooking until softened, 3 to 4 minutes. Transfer to the baking dish and arrange evenly on top of the sausage.
  • Add the remaining 2 teaspoons oil to the skillet and heat over medium. Add kale, season it lightly with salt and pepper, cover and cook, occasionally tossing with tongs until wilted, 2 to 3 minutes. Transfer to the baking dish and arrange evenly on top of the onions. Top with the grape tomatoes and fontina.
  • Whisk together the eggs and cream in a large bowl and season generously with salt and pepper. (If making ahead of time, wrap the baking dish and egg mixture separately and refrigerate until needed.)
  • Pour the egg mixture over the ingredients in the baking dish, and sprinkle with Parmesan. Bake until the eggs are just set in the middle, 25 to 30 minutes. (Increase the baking time by about 15 minutes if the components were refrigerated ahead of time.).
  • Broil until the top is lightly browned, 2 to 3 minutes. Sprinkle with Aleppo, if using.

Nutrition Facts : @context http, Calories 229, UnsaturatedFat 9 grams, Carbohydrate 5 grams, Fat 18 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 9 grams, Sodium 330 milligrams, Sugar 3 grams, TransFat 0 grams

CHICKEN AND KALE CASSEROLE



Chicken and Kale Casserole image

This is a hearty and healthy baked pasta dish for the whole family.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h15m

Number Of Ingredients 10

Coarse salt and ground pepper
3/4 pound large pasta shells
2 tablespoons unsalted butter
1 large yellow onion, diced medium
3 garlic cloves, minced
2 bunches kale (1 1/2 pounds), tough stems and ribs removed, leaves coarsely chopped
2 cups shredded or chopped cooked chicken (from 1/2 rotisserie chicken)
1 container (48 ounces) part-skim ricotta
3 tablespoons finely grated lemon zest (from 2 lemons)
3/4 cup Parmesan, grated (2 1/4 ounces)

Steps:

  • Preheat oven to 350 degrees. In a large pot of boiling salted water, cook pasta according to package instructions. Drain; return to pot. In a large skillet, melt butter over medium-high. Add onion and garlic; cook until onion is beginning to soften, 4 minutes. Add kale, cover, and cook until almost tender, about 5 minutes. Transfer to pot with pasta.
  • Stir in chicken, ricotta, lemon zest, and 1/2 cup Parmesan; season with salt and pepper. Transfer mixture to a 9-by-13-inch baking dish; top with 1/4 cup Parmesan. Bake until top is golden, 30 minutes.

Nutrition Facts : Calories 563 g, Fat 22 g, Fiber 4 g, Protein 40 g, SaturatedFat 12 g

KALE AND ARTICHOKE CHICKEN CASSEROLE



Kale and Artichoke Chicken Casserole image

Provided by Valerie Bertinelli

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

2 bunches kale, tough center stems removed, chopped into 2-inch pieces
2 to 3 tablespoons extra-virgin olive oil
1 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces
Kosher salt and freshly ground black pepper
1 small onion, finely chopped
2 tablespoons all-purpose flour
3/4 cup 2 percent milk
1 cup low-sodium chicken broth
8 ounces frozen artichoke hearts, thawed and roughly chopped
1/4 teaspoon cayenne
4 tablespoons grated Parmesan
Nonstick cooking spray, for spraying the baking dish
2 tablespoons panko breadcrumbs

Steps:

  • Bring a large pot of water to a boil. Add the kale and cook until tender, about 2 minutes. Drain, squeeze out any moisture and dry very well.
  • Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Season the chicken with salt and pepper, then add it to the skillet and cook, stirring occasionally, until golden on some sides and most of the pink is no longer visible, about 4 minutes. Transfer to a bowl with a slotted spoon (the chicken will not be fully cooked).
  • Reduce the heat to medium. Add another tablespoon of oil if the skillet is dry, then add the onions. Cook, stirring occasionally, until softened, about 4 minutes. Sprinkle the flour over the onions and cook, stirring, 1 minute. Slowly pour in the milk while stirring constantly to dissolve the flour, then stir in the chicken broth. Increase the heat to medium high and bring to a simmer while stirring. Simmer until slightly thickened, about 2 minutes. Add the kale, artichokes and cayenne, then add the chicken and any collected juices. Cook, stirring, until the kale and artichokes are hot and the chicken is just cooked through, about 4 minutes. Stir in 3 tablespoons of the Parmesan.
  • Preheat the broiler to high. Spray an 8-inch broiler-proof baking dish with cooking spray and spoon the mixture inside. Top with the panko and remaining tablespoon Parmesan. Broil about 3 inches from the element until golden brown in spots, about 3 minutes.

KALE CASSEROLE



Kale Casserole image

Tender kale and sweet butternut squash come together in this creamy casserole. We added a touch of nutmeg to enhance the squash's natural sugars, then a generous dose of salty Parmesan for balance. Serve alongside your favorite main for an equally beautiful and flavorful side dish.

Provided by Food Network Kitchen

Categories     side-dish

Time 50m

Yield 6 servings

Number Of Ingredients 13

1 1/2 pounds curly kale
Kosher salt
12 ounces butternut squash, peeled, seeded and cut into 1/2-inch pieces
4 tablespoons unsalted butter
3 cloves garlic, minced
1 medium onion, finely diced
Freshly ground black pepper
1 cup heavy cream
6 ounces cream cheese, at room temperature
1/2 cup freshly grated Parmesan
1/8 teaspoon ground nutmeg
2/3 cup panko breadcrumbs
2 tablespoons chopped fresh parsley

Steps:

  • Preheat the oven to 400 degrees F.
  • Remove the tough, fibrous ribs from the kale leaves and discard the ribs. Tear the leaves into bite-size pieces. Reserve any tender stems and finely chop. Keep the leaves and chopped stems separate.
  • Meanwhile, bring a large pot of salted water to a boil over high heat and fill a large bowl with ice water. Add the kale leaves to the boiling water and cook until tender and bright green, 1 to 2 minutes. Use a slotted spoon or tongs to transfer the kale to the ice water bath. Once completely cool, drain well. Bring the water back to a boil, then add the squash. Cook until just tender, about 3 minutes. Drain well and reserve the pot.
  • Place the pot over medium-high heat. Melt the butter, then add the reserved kale stems, garlic, onion, 1/2 teaspoon salt and several grinds of pepper. Cook until the vegetables are tender, about 4 minutes. Stir in the kale leaves, squash, heavy cream, cream cheese, Parmesan and nutmeg until well combined and smooth. Reduce the heat to medium and cook until the sauce has reduced and thickened slightly, about 5 minutes. Season with salt and pepper.
  • Transfer to a 2-quart baking dish. Stir together the breadcrumbs, parsley and a pinch of salt and pepper in a small bowl until combined, then sprinkle evenly over the top of the casserole. Bake until golden brown and bubbling at the edges, 15 to 20 minutes.

POTATO, KALE, AND KIELBASA CASSEROLE



Potato, Kale, and Kielbasa Casserole image

Categories     Cheese     Onion     Potato     Bake     Casserole/Gratin     Sausage     Kale     Winter     Gourmet

Yield Serves 6

Number Of Ingredients 8

3 pounds russet (baking) potatoes (about 6)
1/2 stick (1/4 cup) unsalted butter
3/4 cup chicken broth
2 tablespoons cider vinegar
2 1/2 pounds kale, coarse stems discarded and the leaves washed well
1/2 pound MÜnster, grated coarse (about 2 cups)
1 pound smoked kielbasa, cut crosswise into 1/4-inch-thick pieces
2 large onions, halved lengthwise and sliced thing crosswise

Steps:

  • In a kettle combine the potatoes, peeled and quartered, with enough water to cover them by 2 inches, bring the water to a boil, and boil the potatoes for 15 minutes, or until they are tender. Transfer the potatoes with a slotted spoon to a colander, reserving the cooking liquid, and force them through a ricer into a bowl. Add the butter, 1/2 cup of the broth, the vinegar, and salt and pepper to taste and combine the mixture well. Bring the reserved cooking liquid to a boil, add the kale, and boil it for 20 minutes, or until it is crisp-tender. Drain the kale in the colander, refresh it under cold water, and press out the excess water. Stir the kale and 1 cup of the MÜnster into the potato mixture and spread the mixture in a buttered 13- by 9-inch baking dish.
  • In a large skillet brown the kielbasa over moderate heat and transfer it to a bowl with the slotted spoon. In the fat remaining in the skillet cook the onions over moderate heat, stirring, until they are golden and stir them into the kielbasa. Scatter the kielbasa mixture on top of the potato mixture, sprinkle it with the remaining MÜnster, and pour the remaining 1/4 cup broth on top. The casserole may be prepared up to this point 1 day in advance and kept covered and chilled. Bake the casserole in the middle of a preheated 400°F. oven for 20 minutes, or until it is heated through.

CHEESY KALE CASSEROLE



Cheesy Kale Casserole image

Make and share this Cheesy Kale Casserole recipe from Food.com.

Provided by Shug22

Categories     One Dish Meal

Time 55m

Yield 1 Casserole, 10 serving(s)

Number Of Ingredients 11

1/2 cup light extra-light vegetable oil spread
1 onion, finely chopped
16 cups kale, chopped
1/2 cup flour
1 cup half-and-half
2 cups parmesan cheese, grated
8 ounces fat-free cream cheese
1 cup panko breadcrumbs
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons garlic powder

Steps:

  • Preheat oven to 350 degrees. Spray rectangle baking dish with nonstick spray. Melt butter and add onions to a saucepan, cook until translucent. Add kale in batches and cook until wilted. Sift flour over kale mixture. Cook 2-3 minutes then add half and half, 1 cup parmesan, and cream cheese. In another bowl combine 1 cup parmesan, panko, and spices. Sprinkle over kale in baking dish and cook 35 minutes until brown and bubbly.

Nutrition Facts : Calories 267.2, Fat 10.1, SaturatedFat 5.6, Cholesterol 29.3, Sodium 717.3, Carbohydrate 28.4, Fiber 3.1, Sugar 2.6, Protein 17.8

BREAKFAST CORNBREAD CASSEROLE WITH HAM AND KALE



Breakfast Cornbread Casserole with Ham and Kale image

The combination of ham and kale is traditional for a reason: it's so unbelievably good. But this satisfying casserole is easy to adapt to other greens and meat pairings, depending on what you have on hand: Try cooked sausage with frozen spinach or Andouille with frozen mustard greens.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h25m

Yield 8 to 10 servings

Number Of Ingredients 17

3 tablespoons unsalted butter, plus more for greasing the baking dish
1 medium onion, finely chopped
1 teaspoon fresh thyme leaves
Kosher salt and freshly ground black pepper
Two 16-ounce bags frozen corn, thawed
1 1/2 cups heavy cream
1/2 pound thick-sliced deli ham, diced
5 ounces frozen kale (about 1 3/4 cups)
3/4 cup yellow cornmeal
3/4 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon sugar
Kosher salt and freshly ground black pepper
1 1/2 sticks (12 tablespoons) cold unsalted butter, cut into small pieces
3/4 cup heavy cream
1 cup shredded sharp yellow Cheddar
Hot sauce, for serving

Steps:

  • Preheat the oven to 350 degrees F. Butter a 2-quart oval baking dish.
  • For the creamed corn: Melt the butter in a large skillet over medium heat. Add the onions, thyme, 1/2 teaspoon salt and a few grinds of pepper, and cook, stirring frequently, until the onions are soft and translucent, about 10 minutes. Add the corn and cream, and bring to a simmer, stirring occasionally, until the mixture reduces in volume and bubbles rapidly, about 15 minutes. Transfer 2 cups of the corn mixture to a food processor, puree until smooth, then stir it back into the skillet. Fold in the ham and kale. Transfer the creamed corn to the prepared baking dish; set aside. Clean the food processor bowl.
  • For the cornbread topping: Pulse the cornmeal, flour, baking powder, sugar and 1/2 teaspoon each salt and pepper in a food processor to combine. Add the butter, and pulse until the mixture resembles coarse breadcrumbs. Add the cream and 1/2 cup of the Cheddar, and pulse until the batter just comes together.
  • To assemble: Sprinkle the cornmeal batter over the creamed corn. (Don't worry if the corn isn't completely covered; the batter will puff and spread as it bakes.) Sprinkle with the remaining 1/2 cup Cheddar. Place the casserole on a baking sheet, and bake until the corn is bubbling and the crust is puffed and golden brown, about 35 minutes. Let cool for 15 minutes. Serve with hot sauce.

CHEESY KALE BREAKFAST CASSEROLE



Cheesy Kale Breakfast Casserole image

Provided by Molly Yeh

Categories     main-dish

Time 1h20m

Yield 8 servings

Number Of Ingredients 15

2 tablespoons unsalted butter
1 yellow onion, diced
16 ounces crusty sourdough, cut into cubes
1 cup shredded mozzarella (about 4 ounces)
1 cup shredded Gruyere or Swiss (about 4 ounces), plus more for topping
6 ounces kale, chopped (chard or spinach would always work!)
3 1/2 cups whole milk
1/2 cup heavy cream
2 teaspoons Dijon mustard
1 1/2 teaspoons kosher salt
1/4 teaspoon grated nutmeg
8 large eggs
4 sprigs fresh thyme, leaves only
A few shakes hot sauce
Freshly ground black pepper

Steps:

  • If you're planning to bake this immediately, preheat the oven to 350 degrees F. If you're prepping this the day before, no need to preheat now.
  • In a skillet (or 4-quart braiser that you can put in the oven), heat the butter over medium heat. Add the onion and cook until softened, 5 to 7 minutes.
  • Combine the sourdough, mozzarella, Gruyere and kale with the buttery onion mixture, either in a 9-by-13-inch casserole dish or in the braiser.
  • In a large bowl, whisk together the milk, cream, mustard, salt, nutmeg, eggs, thyme, hot sauce and a bunch of turns of pepper. Pour into the casserole dish over the bread mixture. Top with another little sprinkle of Gruyere. Cover with foil and bake immediately or refrigerate up to 24 hours.
  • Bake, covered, for 30 minutes. Remove the foil and continue to bake until browned on top and set throughout, about another 30 minutes.

PARMESAN KALE CASSEROLE



Parmesan Kale Casserole image

I tried coming up with a creative way to use kale, and the result was a cheesy casserole. When my husband sampled it, he absolutely loved it. Bits of summer sausage add heartiness. -Diana Johnson, Auburn, Washington

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 6

1-1/2 cups heavy whipping cream
1/2 cup finely chopped summer sausage
3 garlic cloves, minced
2 packages (16 ounces each) frozen cut kale, thawed and squeezed dry (about 3 cups total)
3/4 cup panko bread crumbs
3/4 cup grated Parmesan cheese

Steps:

  • Preheat oven to 350°. In a large skillet, combine cream, sausage and garlic; bring to a boil. Reduce heat; simmer, uncovered, 3-5 minutes or until slightly thickened. Stir in kale. Add bread crumbs and cheese; toss to combine., Transfer to a greased 8-in. square baking dish. Bake 25-30 minutes or until edges are golden brown.

Nutrition Facts : Calories 361 calories, Fat 35g fat (17g saturated fat), Cholesterol 85mg cholesterol, Sodium 412mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 3g fiber), Protein 12g protein.

BAKED APPLE AND KALE CASSEROLE



Baked Apple and Kale Casserole image

This easy vegetarian side dish can be used as a dip, too. You can use mayonnaise instead of yogurt.

Provided by OneSpunCookie

Categories     Side Dish     Casseroles

Time 1h

Yield 8

Number Of Ingredients 9

1 (10.75 ounce) can condensed cream of mushroom soup
1 cup nonfat plain yogurt
1 egg, beaten
6 ounces shredded Monterey Jack cheese
10 ounces kale, chopped
2 red apples, peeled and chopped
1 slice white onion, chopped
salt and ground black pepper to taste
1 pinch paprika, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Whisk cream of mushroom soup, yogurt, and egg together in a 9-inch square baking pan; stir in Monterey Jack cheese, kale, apples, and onion until evenly combined. Season with salt, pepper, and paprika. Cover pan with aluminum foil.
  • Bake in the preheated oven until casserole is warmed and bubbling, about 45 minutes.

Nutrition Facts : Calories 169.9 calories, Carbohydrate 13.7 g, Cholesterol 42.8 mg, Fat 9.6 g, Fiber 1.6 g, Protein 9.2 g, SaturatedFat 4.8 g, Sodium 401.2 mg, Sugar 6 g

BULGUR AND KALE CASSEROLE



Bulgur and Kale Casserole image

This comforting kale and bulgur casserole is modeled on the casserole I made a few weeks ago for Recipes for Health, with eggplant and bulgur.

Provided by Martha Rose Shulman

Categories     dinner, one pot, main course

Time 1h40m

Yield Serves 6 to 8

Number Of Ingredients 23

1 tablespoon extra virgin olive oil
1 small or 1/2 medium onion, chopped
2 to 4 garlic cloves (to taste)
2 pounds fresh tomatoes, quartered if you have a food mill, peeled, seeded and chopped if you don't, or 1 28-ounce can chopped tomatoes, with juice, or crushed tomatoes in purée
Salt
freshly ground pepper
1/2 teaspoon sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon sweet paprika
1/4 teaspoon ground allspice
1 pound kale, stemmed and washed, or a 10-ounce bag of stemmed, washed kale
1 tablespoon extra virgin olive oil
1 garlic clove, minced
Salt
freshly ground pepper
1 cup coarse bulgur No. 3, cooked
1/4 cup finely chopped fresh dill
2 ounces approximately 1/2 cup freshly grated Parmesan
3 eggs
1 cup thick plain low-fat yogurt
Salt to taste
pepper to taste
paprika to taste

Steps:

  • Make the tomato sauce. Heat the olive oil in a large, heavy skillet over medium heat and add the onion. Cook, stirring, until tender, about 5 minutes, and add the garlic. Cook, stirring, until fragrant, about a minute, and add the tomatoes, salt to taste, pepper, sugar, cinnamon, paprika and allspice. Turn the heat up to medium-high and cook until the tomatoes are bubbling. Stir together, turn the heat back to medium-low, partly cover and cook, stirring often, until the tomatoes have cooked down and the sauce is thick and fragrant, 25 to 30 minutes. Taste and adjust seasoning. Remove from the heat. If your sauce is chunky, put through a food mill or pulse in a food processor fitted with the steel blade. Set aside.
  • Meanwhile, blanch the kale in salted boiling water for 4 minutes or steam for 5 to 8 minutes, until tender. Rinse with cold water and squeeze dry. Chop fine (you can do this by pulsing in a food processor fitted with the steel blade.)
  • Heat the olive oil over medium heat in a large, heavy skillet and add the garlic. When it begins to smell fragrant, in about 30 seconds, stir in the chopped kale. Toss together and season to taste with salt and freshly ground pepper. Stir in the bulgur and dill, combine well and remove from the heat.
  • Preheat the oven to 350 degrees Fahrenheit. Oil a 3-quart baking or gratin dish. Spoon a small amount of tomato sauce on the bottom of the dish, and spoon in the bulgur and kale. Spread in an even layer. Sprinkle 2 tablespoons of the Parmesan on top and cover with the remaining tomato sauce, spread in an even layer.
  • Beat together the eggs, yogurt and 2 tablespoons of the remaining Parmesan. Season with salt, pepper and paprika. Spoon over the tomato sauce and spread in an even layer. Sprinkle the remaining Parmesan on top. Place in the oven and bake 30 to 35 minutes, until golden. Remove from the heat and let sit for 10 minutes or longer before serving.

Nutrition Facts : @context http, Calories 253, UnsaturatedFat 5 grams, Carbohydrate 34 grams, Fat 9 grams, Fiber 9 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 745 milligrams, Sugar 9 grams, TransFat 0 grams

MARTHA STEWART CHICKEN AND KALE CASSEROLE



Martha Stewart Chicken and Kale Casserole image

I used cottage cheese in place of the ricotta cheese, and I added some seasonings to it to mix it up a bit. Recipe courtesy of Martha Stewart.

Provided by AmyZoe

Categories     < 60 Mins

Time 55m

Yield 8 serving(s)

Number Of Ingredients 10

coarse salt, to taste
ground pepper, to taste
2 tablespoons unsalted butter
1 large yellow onion, diced medium
3 garlic cloves, minced
1 1/2 lbs kale, tough stems and ribs removed and leaves coarsely chopped (1 1/2 lbs)
2 cups shredded chicken or 2 cups chopped cooked chicken from 1/2 rotisserie chicken
48 ounces part-skim ricotta cheese
3 tablespoons finely grated lemon zest (from 2 lemons)
3/4 cup parmesan cheese, grated

Steps:

  • Preheat oven to 350. In a large pot of boiling salted water, cook pasta according to package directions.
  • Drain and return to pot. In a large skillet, melt butter over medium-high heat. Add onion and garlic and cook until onion is beginning to soften, 4 minutes.
  • Add kale, cover, and cook 4 minutes or until almost tender about 5 minutes. Transfer to pot with pasta.
  • Stir in ricotta, lemon zest, and 1/2 cup parmesan. Season with salt and pepper. Transfer mixture to a 13x9 inch baking dish and top with 1/4 cup parmesan. Bake until top is golden, 30 minutes.

Nutrition Facts : Calories 368, Fat 20.5, SaturatedFat 12.4, Cholesterol 71.9, Sodium 407.3, Carbohydrate 20.7, Fiber 2.3, Sugar 1.6, Protein 27.3

SAUSAGE AND KALE MOCK LASAGNA CASSEROLE



Sausage and Kale Mock Lasagna Casserole image

Make and share this Sausage and Kale Mock Lasagna Casserole recipe from Food.com.

Provided by jessicamwoods

Categories     < 60 Mins

Time 40m

Yield 1 serving(s)

Number Of Ingredients 10

2 bunches kale
1 teaspoon salt (for water to cook kale)
2 teaspoons olive oil
1 (19 1/2 ounce) package hot Italian turkey sausage
3 cups low-sugar pasta sauce (I used Classico Tomato and Basil sauce from a jar because I didn't have any homemade sauce)
1 teaspoon dried basil
1 teaspoon ground fennel
4 tablespoons finely grated parmesan cheese
2 cups grated reduced-fat mozzarella cheese
4 zucchini

Steps:

  • Instructions:.
  • Preheat oven to 375F/190°C Spray a 9" x 12" lasagna-type glass or crockery casserole dish with olive oil or non-stick spray.
  • Add the salt to a large pot of water and bring to a boil. Trim stems from the kale, then cut the kale into ribbons about 1/2 inch wide. When the water starts to boil add the kale, lower heat so the water is gently boiling, and cook kale 5-6 minutes. Drain kale into a colander in the sink and let it continue to drain while you prepare other ingredients. (I used a salad spinner to gently spin the water from the cooked kale and then let it continue to drain.).
  • While the kale is cooking, heat the oil in a large heavy frying pan, squeeze sausage out of the casings, and saute until the sausage is cooked through and nicely browned, breaking it apart with the turner as it cooks. When the sausage is done, add the pasta sauce, dried basil, and ground fennel. Stir to combine and let the sauce simmer 20-25 minutes, or until it's thickened and the liquid is reduced.
  • In the casserole dish, layer 1/2 the drained kale, sprinkle 2 T Parmesan, 1/2 the sauce, and 1 cup mozzarella. Repeat with another layer of kale, Parmesan, sauce, and mozzarella. Cover the dish with foil and bake for 20-25 minutes, then remove the foil and bake another 15-20 minutes, or until the casserole is bubbling and cheese is starting to brown.
  • Let the mock lasagna sit for about 5 minutes before you cut it. Serve hot.
  • I am guessing this freezes well, although I haven't thawed out any of my frozen servings yet.

Tips:

  • Choose the right kale. For this recipe, it is best to use curly kale or lacinato kale. Both types of kale have a hearty texture that can withstand the long cooking time in the casserole.
  • Wash the kale thoroughly. Kale can be gritty, so it is important to wash it thoroughly before using it. Rinse the kale under cold water and then pat it dry with a salad spinner or paper towels.
  • Remove the kale stems. The kale stems are tough and fibrous, so they should be removed before adding the kale to the casserole. To remove the stems, simply hold the kale leaf in one hand and use the other hand to pull the stem off the leaf.
  • Chop the kale into small pieces. This will help the kale cook evenly in the casserole.
  • Don't overcook the kale. Kale is a hearty green that can withstand long cooking times, but it is important not to overcook it. Overcooked kale will become mushy and lose its flavor.
  • Use a variety of cheeses. Using a variety of cheeses in the kale casserole will add flavor and texture. A good combination of cheeses to use is cheddar, mozzarella, and Parmesan.
  • Add some protein. Adding some protein to the kale casserole will make it a more complete meal. Good options for protein include cooked chicken, sausage, or tofu.
  • Serve the kale casserole hot. Kale casserole is best served hot out of the oven. It can be served as a main course or a side dish.

Conclusion:

Kale casserole is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to get your daily dose of vegetables, and it is also a good source of protein and calcium. With its cheesy, creamy sauce and hearty kale, this casserole is sure to be a hit at your next gathering.

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