Welcome to winter-greens week! I’ll be making a new recipe with a different leafy vegetable every day this week. Today it’s in a casserole! Now, let’s get one thing straight: I’m not hiding kale in this dish; in fact, quite the opposite — I’m celebrating it! Kale’s sweet, earthy flavor and bright color really bring out the best in what could be a dull dinner.
Sarah’s Tip of the Day:
As usual, I’m keeping the ingredients simple: butter, onion, and garlic as a great flavor base; kale, pasta (of course), the meat from a rotisserie chicken, ricotta and Parmesan cheeses for that “yep, this is comfort food!” element, and some lemon zest to add a bit of brightness. Watch the video and I’ll show you a speedy way to stem kale and how to cook pasta so that it’s just right for baking. : Save the bones from that rotisserie chicken — they’ll come in handy for a recipe I’m making later this week! Stay tuned.
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Coarse salt and ground pepper
3/4 pound large pasta shells
2 tablespoons unsalted butter
1 large yellow onion, diced medium
3 garlic cloves, minced
2 bunches kale (1 1/2 pounds), tough stems and ribs removed, leaves coarsely chopped
2 cups shredded or chopped cooked chicken (from 1/2 rotisserie chicken)
1 container (48 ounces) part-skim ricotta
3 tablespoons finely grated lemon zest (from 2 lemons)
3/4 cup Parmesan, grated (2 1/4 ounces)
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Nutritional Info: Per serv (serves 8): 563 cal; 22 g fat; 40 g protein; 52 g carb; 4 g fiber
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.
Chicken and Kale Casserole | Everyday Food with Sarah Carey
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