KALE CASSEROLE
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
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.
KALE AND ARTICHOKE CHICKEN CASSEROLE
"This is a riff on artichoke dip, one of my favorite party dips. It's hearty - and healthy!" says Valerie.
Provided by Valerie Bertinelli
Categories main-dish
Time 1h
Yield 8 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil. Add the kale and cook until tender, about 2 minutes. Drain, squeeze out any moisture and dry very well.
- Heat 3 tablespoons olive oil in a large nonstick skillet over medium-high heat. Season the chicken generously with salt and black pepper, then add to the skillet and cook, stirring occasionally, until golden on some sides and most of the pink is no longer visible, about 4 minutes (the chicken will not be fully cooked). Transfer to a bowl using a slotted spoon.
- Reduce the heat to medium. Add another tablespoon oil if the skillet is dry, then add the onion; season with a pinch each of salt and black pepper. Cook, stirring occasionally, until the onion is softened, about 4 minutes. Sprinkle the flour over the onion and cook, stirring, 1 minute. Slowly pour in the milk, 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. Cook until slightly thickened, about 2 minutes. Season with another pinch each of salt and black pepper.
- Add the kale, artichokes and cayenne to the sauce, 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 1/4 cup parmesan. Taste and adjust the seasoning if necessary.
- Preheat the broiler. Coat a 3-quart broiler-proof baking dish with cooking spray and add the casserole mixture. Top with the panko and remaining 1/4 cup parmesan. Broil until golden brown in spots, about 3 minutes.
KALE AND ARTICHOKE CHICKEN CASSEROLE
Provided by Valerie Bertinelli
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
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.
CHICKEN, KALE, AND PASTA CASSEROLE WITH CHEESE
Steps:
- Cook the pasta in salted boiling water as directed on the package, then drain and rinse with hot water. Set aside.
- In a sauté pan or large saucepan, melt 2 tablespoons of butter over medium heat. Add onion and cook, stirring, until onion softens, becoming slightly clear. Add the flour and cook, stirring, until the flour is well incorporated and cooked, about 2 minutes. Add the wine and chicken broth. Continue cooking, stirring, until mixture is thickened and bubbly.
- Add the cream, thyme, parsley, chicken, and kale. Stir to blend.
- Stir in the cheese until melted. Add salt and pepper to taste.
- Combine with the pasta and transfer to a lightly greased 2- to 2 1/2-quart baking dish .
- Melt the remaining 2 tablespoons of butter and toss with the breadcrumbs . Spread over the casserole.
- Bake at 350 F for about 25 minutes, or until the casserole is hot and the top is lightly browned. To further brown the crumbs, turn the broiler on for a few seconds. Watch carefully, though: They can burn very quickly on broil.
Nutrition Facts : Calories 381 kcal, Carbohydrate 28 g, Cholesterol 74 mg, Fiber 2 g, Protein 17 g, SaturatedFat 11 g, Sodium 406 mg, Sugar 3 g, Fat 21 g, ServingSize 8 to 10 servings, UnsaturatedFat 0 g
MARTHA STEWART CHICKEN AND KALE CASSEROLE
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
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
SHEET-PAN PASTA BAKE WITH CHICKEN AND KALE
Quicker, easier, and with more crispy topping per bite than your standard pasta casserole.
Provided by Anna Stockwell
Categories Chicken Quick & Easy Kale Tomato Mozzarella Pasta 30 Days of Groceries Cheese Dinner Sheet-Pan Dinner
Yield 4-6 servings
Number Of Ingredients 12
Steps:
- Arrange a rack in top of oven; preheat to 450°F. Cook pasta in a large pot of boiling salted water according to package directions.
- Meanwhile, mix panko, 1/4 cup Parmesan, 2 Tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper in a medium bowl.
- Toss kale and tomatoes with 1/2 tsp. salt and remaining 2 Tbsp. oil on a rimmed baking sheet.
- Drain pasta, reserving 1/2 cup pasta cooking liquid. Return pasta to pot. Add sour cream, mustard, 1 tsp. salt, 1/4 cup pasta cooking liquid, and remaining 3/4 cup Parmesan and 1/2 tsp. pepper; stir until smooth. Stir in chicken and 1 cup mozzarella, adding more pasta cooking liquid if needed, until evenly coated. Transfer to sheet with kale and tomatoes and toss to combine. Top with panko mixture and remaining 1/2 cup mozzarella.
- Roast pasta mixture until cheese is melted and top is lightly browned, 5-7 minutes.
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VALERIE BERTINELLI'S ONE-POT CHICKEN AND KALE CASSEROLE
From today.com
3.8/5 (244)Category EntréesAuthor Valerie BertinelliTotal Time 40 mins
- 1. Heat 2 tablespoons of olive oil in a medium (10 inch) oven-safe skillet (or shallow Dutch oven) over medium-high heat.
- 2. Season the chicken with salt and pepper, then add it to the skillet and cook until golden on both sides and most of the pink is no longer visible. Transfer to a dish to cool enough to chop into 1/2- to 1-inch pieces (the chicken will not be fully cooked).
- 3. Reduce the heat to medium, add 1 tablespoon of the onions. Cook, stirring occasionally, until softened, about 4 minutes. Sprinkle the cornstarch over the onions and cook, stirring, 1 minute. Slowly pour in the milk while stirring constantly to dissolve the cornstarch then stir in the chicken broth. Increase the heat to medium-high and bring to a simmer while stirring. Simmer until slightly thickened, about 2-3 minutes.
- 4. Add the kale, artichokes, cayenne, the chicken and any collected juices. Cook, stirring, until the kale and artichoke are hot and the chicken is just cooked through, about 4 minutes. Stir in 3 tablespoons of the parmesan and 1/4 cup of the mozzarella and season with salt and pepper.
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