Monday, April 23, 2018

Creamy Green Kale Casserole

Course: Veggie Side
Cuisine: Unclassified
Main Ingredient: Veggies

  • 1 pound kale cleaned and torn into bite size pieces
  • 2 tablspoon fat of choice
  • 8 ounce mushroom roughly chopped
  • 4 clove garlic chopped
  • 1 whole onion small; diced
  • 5.4 ounce coconut cream or heavy cream
  • salt & pepper to taste
  • ¼ cup fat of choice
  • 1 whole onion spiralized or very thinly sliced in rings

  1. Preheat oven to 350°F.
  2. Start a large pot of water boling and a large bowl filled with ice water.
  3. Melt or add 2 tablespoon of fat in a sauté pan over medium-low heat. Add the mushrooms, garlic and diced onion. Cook until until the mushrooms begin to brown.
  4. When the water in the pot starts boiling, add the kale and a pinch of salt. Once the kale is almost cooked through, about 15 minutes, remove and immerce place in the ice water.
  5. Once the kale is cool enough to handle, squeeze out as much water as possible. Place the thoroughly dried kale in a casserole dish.
  6. Add mushroom, onion, garlic mix to a food processor or blender and pulse it into a paste. Add back to the sauté pan.
  7. Add the cream and let it cook and reduce for about 5 minutes. Pour this mixture into the casserole dish.
  8. Mix everything together and stick in the oven until the sides of the casserole dish get bubbly, 15-20 minutes.
  9. Wipe out the sauté pan and melt about ¼ cup of fat of choice over medium-high heat. Add the spiralized onions and fry to a golden brown. Place the onions on top of the casserole and serve. Alternatively, this step can be done by coating the onions lightly in oil and baking.

Nutrition Estimate per Serving
  • Net Carbs: 16g
  • Calories: 412
  • Protein: 11g
  • Carbohydrate: 26g
  • Fat: 31g
  • Fiber: 10g

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