Kale Casserole {an Update on the Classic Thanksgiving Green Bean Casserole}

This recipe is number two in my Thirty for Thanksgiving series where I’m cooking thirty recipes inspired by the November issue of Food Network Magazine and hopefully sharing some recipes that would be perfect to serve at your Thanksgiving table.  This recipe comes from the Vegetable Sides insert.

Like yesterday’s Pumpkin Chiffon Pie with a Double-Chocolate Crust, this recipe is a delicious update on a classic holiday dish, green bean casserole.  You’ll be amazed at how much kale you need because it reduces down when you sauté it. I used three bunches and this would only be enough to feed three or four people.  I like this better than the original with green beans – let me know what you think!

 DSC_0141

What to buy (serves 3-4):

  • 1 pound button mushrooms, sliced
  • 2 garlic cloves, minced
  • 2 tablespoons butter
  • 3 bunches kale, chopped
  • 1/4 cup flour
  • 1 cup chicken broth
  • 1 cup milk, (I like 2%)
  • 1/2 cup gouda, shredded
  • 2/3 cup fried onions
  • salt and pepper, to taste

What to do:

  • sauté mushrooms and garlic in butter for 3-4 minutes in a large pan, add chopped kale and sauté until kale is reduced, another 3-4 minutes
  • add  flour, chicken broth and milk, stirring to combine and bring to a boil
  • transfer to an oven safe dish and top with gouda and fried onions
  • bake at 400 degrees until bubbly, about 15-20 minutes

DSC_0119

DSC_0129

DSC_0135

DSC_0140

DSC_0086

Advertisements

8 thoughts on “Kale Casserole {an Update on the Classic Thanksgiving Green Bean Casserole}

  1. I plan on making this for Thanksgiving next week. I practiced over the weekend and made it without mushrooms as a few family members don’t care for them. I thought it was great but maybe a little too rich with the absence of the mushrooms. Any recommendations on another ingredient I can add to fill the void?

  2. I am wondering if there is any measurement you could suggest other than “3 bunches” of kale–I bought many bags of washed and stemmed. cut-up kale as I am making a large batch of this and didn’t read your recipe carefully till at the store. Do you have any suggestions for bunches = cups? Thanks….

      1. Thanks! Looking at these bags, that seems like a good estimate. And I did buy extra at your suggestion of how much they reduce (I think I cleared out Brooklyn, NY’s cache of kale).

        Looking forward to trying this great-sounding recipe.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s