Kale. I adore it.
So does Doolin.
We go through a lot of he leafy stuff around here...but I usually get a bit more creative with it than Doo does.
I'm always scouting out new kale recipes, and this one (adapted from Smitten Kitchen) is my current obsession. Ben likes it so much, he's happy to entertain Roman while I make it!
4 cups cooked wild rice
1 tbs butter, divided
1 tbs olive oil
1 large onion, sliced
1 large bunch of kale, shredded
2 cups swiss cheese
1/2 cup vegetable broth
1/2 cup roasted red pepper
1/2 cup panko crumbs
Prehead oven to 375 degrees F.
Grease an 8x13" casserole.
Heat 1/2 of butter and all of olive oil in a skillet. Add onion and stir, cooking over medium head for about 20 minutes. Add kale and cook for another 5 minutes. Add chopped roasted red pepper and cooked wild rice. Stir in one cup of cheese. Season with paprika, salt and pepper.
Spread mixture into casserole dish. Drizzle with broth.
Top with rest of the cheese. Then sprinkle with panko crumbs. Dot with butter.
Cook for about 45 minutes then enjoy!