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Kale Casserole

I went to the farmers’  market the other day and bought the biggest damn bunch of kale I had ever seen. Despite my efforts to shove it in my morning smoothies, I was barely making a dent in this puppy. When you have stuff in your fridge that you need to use up, may I suggest a casserole? I had a butt load of kale, a half pound of ground chicken, a half used tub of ricotta, a big bunch of basil and a very ripe tomato. Those sound like ingredients that get along, right?

I sautéed my ground chicken with 1 small diced cooking onion and clove of garlic. While that was cooking I blanched my kale, rinsed it in cold water, squeeze out the moisture and chopped it up. Now for the easy party. Dump every ingredient into a casserole pan. No need for extra bowls and dishes. Mix together the chicken, kale, ricotta, chopped tomato and basil, salt, pepper and 1 can of drained while beans. You could use chickpeas, flageolet or mixed beans but I have a real crush on white beans right now. I love their texture and flavour. Top with grated mozzarella and bake in the oven at 350 for 30-40 minutes until brown and bubbly. Let it sit for 5 minutes before getting your grubby hands in there.

This. Was. Stupid. Good. STUPID GOOD. I just had leftovers today and forgot how tasty this was. You could do this with swiss chard, ground beef or turkey and even cottage cheese. Like a prostitute, casseroles can be anything you want them to be. They are very versatile. Both are meant to be enjoyed and RESPECTED.

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