I made this last night with the intentions NOT to cook any more dinners this week. ::happy-dance:: I’m really into Kale lately. It seems to be the “new spinach” a trendy veggie!
Kale is an excellent source of vitamins A and C, and potassium. It is also a good source of vitamin B6 and copper. Kale also contains folic acid, calcium and iron, thiamine, riboflavin, niacin and zinc.
Chicken and Kale Casserole
- coarse salt and ground pepper
- 3/4 pound large pasta shells
- 2 tbsp 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 rotisserie chicken)
- 1 contain (48 ounces) part-skim ricotta
- 3 tbsp finely grated lemon zest (from 2 lemons)
- 3/4 cup Parmesan grated (2 1/4 ounces)
- Preheat oven to 350 degrees F. 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.
Recipe: Everyday Food, Martha Stewart