I’d picked up kale planning to make soup or a lovely massaged kale salad, but somehow it just didn’t feel like a soup or salad night. Instead, I tweaked a Martha Stewart casserole recipe. We loved it – it was fast, easy and perfect for a weeknight supper. Next time – I’ll probably double the kale.
1/2 lb. shells or other pasta (bowtie or rotini)
2 Tbsp butter
1 large onion, chopped
3 cloves of garlic, minced or one heaping teaspoon garlic powder
1 package chopped kale (5-7 oz – but you could easily double it!)
2 cups chopped cooked chicken
1 cup sour cream
Zest and juice of half a large lemon
3/4 cup Pecorino Romano cheese, grated (or Parmesan)
1 teaspoon Kosher salt
1/2 teaspoon freshly-grated black pepper
Preheat oven to 350°. Add pasta to a large pot of boiling salted water, and cook until al dente. Drain and return to the pot off heat.
Meanwhile, in a large frying pan melt butter over medium high heat, add onion and cook 4-5 minutes until onion is softened. Add garlic and cook another minute, stirring frequently.
Add kale, reduce heat and stir to combine. Cover and cook about five minutes, stirring occasionally until kale is tender. Add to pot with pasta.
Then add chicken, sour cream, lemon zest and juice, salt and pepper and 1/2 cup of Romano cheese, and blend together gently.
Check seasoning and place in a 9 x 13 baking dish, and top with remaining cheese.
Bake for 30 minutes. Serve with slices of fresh lemon for squeezing over.