In Connecticut, I belonged to a farm co-op. We picked up fresh vegetables harvested daily from the farm. Our share was plentiful and sometimes more than we could use.
The farm produced a weekly paper with information about local farms, activities for children, and seasonal vegetables and fruits. Usually there was at least a recipe or two many shared by the other co-op members.
I remember once we had a big crop of kale and I was trying to find more recipes using this healthy green. I hid a few leaves in our smoothies and then went on to make a meatless casserole with eggs, cheese and kale. Everybody in the family liked the dish and I prepared it for my writers’ group as well. The recipe was printed in the co-op paper and also in Baking with Barb in CAPA’s Monthly magazine. Recently I found a good buy on kale and again made Kale Casserole. Try this recipe, feed it to the kids, and feel good about hiding healthy vegetables in your casserole.
1 bunch kale
4 cups cubed stale bread
2 cups sliced mushrooms
1 cup chopped onion
¼ cup olive oil or butter
3 cups shredded cheddar cheese
2 cans cream of mushroom soup
¾ cup of milk
1. Preheat oven to 350 degrees.
2. Spray a large baking dish with cooking spray and spread bread cubes into the dish.
3. Wash the kale and drain in a strainer. Cut stems from leaves and chop to bite sized pieces.
4. Place 2-3 tablespoons from the olive oil or butter portion in a large skillet.
5. Wilt half of greens in skillet and remove to large mixing bowl, wilt remaining greens in butter and add to mixing bowl.
6. Saute mushrooms and onions in butter until light brown. Mix in bowl with greens.
7. Add milk, eggs, and mushroom soup to vegetables and toss in two cups of cheese.
8. Pour kale mixture over bread pieces in casserole dish. Sprinkle casserole with remaining cup of cheese. Bake in preheated oven for about 40 minutes or until bubbly and light brown.
This casserole will serve about 8 to 10 people or make two smaller dishes and freeze one for another time. Refrigerate leftovers. Enjoy!