Kale And Squash Recipe Recipe

Name: Kale And Squash Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1/4 of a medium yellow onion, chopped; 6 cups finely chopped kale (about 5 ounces); 1 small garlic clove, minced; Kosher salt and freshly ground black pepper; 1/2 cup low-sodium chicken broth; 2 cups of 1/2-inch diced yellow squash (about 8 ounces); 2 cups of 1/2-inch diced zucchini (about 8 ounces); 2 tablespoons mayonnaise; 3 cups frozen brown rice, thawed; 1 cup grated Swiss; 1/3 cup grated Parmesan; 1 cup panko bread crumbs; 1 large egg, beaten; Cooking spray; Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/healthy-squash-and-kale-casserole.html?oc=linkback

Servings: persons

2 tablespoons olive oil
1/4 of a medium yellow onion, chopped
6 cups finely chopped kale (about 5 ounces)
1 small garlic clove, minced
Kosher salt and freshly ground black pepper
1/2 cup low-sodium chicken broth
2 cups of 1/2-inch diced yellow squash (about 8 ounces)
2 cups of 1/2-inch diced zucchini (about 8 ounces)
2 tablespoons mayonnaise
3 cups frozen brown rice, thawed
1 cup grated Swiss
1/3 cup grated Parmesan
1 cup panko bread crumbs
1 large egg, beaten
Cooking spray
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/healthy-squash-and-kale-casserole.html?oc=linkback

1
Preheat the oven to 400 degrees F. Heat the olive oil in a large nonstick skillet over medium heat, add the onions and cook, stirring occasionally, until just browned and soft, about 5 minutes. Add the kale, garlic and 1/2 teaspoon each salt and pepper and cook until the kale is bright green, about 2 minutes. Add the broth and continue to cook until the kale is wilted and most of the broth is absorbed, about 5 minutes more. Add the squash, zucchini and 1/2 teaspoon salt and toss to combine with the kale. Continue cooking until the squash begins to soften, about 8 minutes. Remove from the heat and stir in the mayonnaise.
2
Toss the cooked vegetables, brown rice, cheeses, 1/2 cup of the bread crumbs and the egg in a large bowl until mixed. Spray a 9-inch square or 2-quart casserole dish with cooking spray. Spread the mixture in the bottom of the casserole and top with the remaining 1/2 cup bread crumbs, 1/4 teaspoon salt and a few grinds of pepper. Bake until the squash and zucchini are tender and the top is browned and crisp, about 35 minutes. Serve hot.
3
Make-Ahead Tip: Freeze the baked casserole for up to 2 weeks. Cover with foil and reheat at 350 degrees F until hot, 35 to 45 minutes.
4
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/healthy-squash-and-kale-casserole.html?oc=linkback

921

kcal

Calories

Fat

145

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons olive oil, 1/4 of a medium yellow onion, chopped, 6 cups finely chopped kale (about 5 ounces), 1 small garlic clove, minced, and more.

Yes, Kale And Squash Recipe falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kale And Squash Recipe

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