Parmesan Kale Casserole Recipes

PARMESAN KALE CASSEROLE

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.

KALE CASSEROLE

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.

CHEESY KALE CASSEROLE

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.

BAKED EGGS & KALE PARMESAN (FRITTATA)

Steps:

• Preheat the oven to 375°F.
• Add oil to a 8 or 10 inch cast iron pan. Heat oil over medium heat. Add leeks and sauté until the leeks begin to brown. Spread leeks evenly around the bottom of the pan and remove from heat.
• Wash and remove stems from kale, and chop roughly. Bring 1-2 quarts of water to a rolling boil in a pot, then add a tablespoon of sea salt. Submerge chard in boiling water for 1-2 minutes or until tender. Drain completely in colander.
• In a bowl, beat 6 eggs thoroughly.
• Line cast iron pan with an even layer of kale (on top of the evenly spread leeks). Sprinkle chopped tomatoes on top of kale. Add a generous amount of ground black pepper. Then pour beaten eggs over the vegetables (use a spoon to make sure the egg mixture spreads all the way to the outer edge of the pan). Spread grated cheese evenly over the eggs, and then top with almond meal. Do NOT stir ingredients to combine.
• Bake for 15-18 minutes or until eggs are firmly set. Place under the broiler for 1 minute or until the almond meal begins to brown in spots. Slice and serve.