Baked Kale Casserole
19
Nov
Nov
2 cups challah cubes
¼ cup plus 1 Tbsp light olive oil
2 shallots minced
1 garlic clove sliced
1 ½ lbs kale, stems discarded, leaves chopped
Salt and freshly ground pepper
1 ¼ cups shredded mozzarella cheese
1
Preheat the oven to 350°. Spread the bread on a baking sheet and toss with 1 tablespoon of the olive oil. Bake for 8 Minutes, or until lightly toasted. Let the croutons cool on the baking sheet.
2
In a large sauté pan, heat the remaining olive oil. Add the shallots and garlic and cook over moderate heat, stirring occasionally, until softened, 7 minutes. Add the kale, cover and cook over low heat another 15 minutes. Season with salt and pepper.
3
Transfer the kale to an 8-by-10-inch glass baking dish. Scatter the cheese over the kale and top with the croutons. Bake for about 20 Minutes, or until the cheese is bubbling and the croutons are golden. Let stand for 5 minutes and serve.
Ingredients
2 cups challah cubes
¼ cup plus 1 Tbsp light olive oil
2 shallots minced
1 garlic clove sliced
1 ½ lbs kale, stems discarded, leaves chopped
Salt and freshly ground pepper
1 ¼ cups shredded mozzarella cheese