Us too. That's one of the great things about being a Cool Dad that Cooks.
The Wisconsin Test Kitchen has been receiving a crazy amount of kale in our weekly CSA deliveries, and we're always looking for new kale recipes. We're not really fans of the strong tasting green; but we keep looking for new recipes that might make kale more palatable. We found/modified a new recipe this past week that we really enjoyed. And besides, it's been a while since we posted a recipe for our vegetarian contingency. You're welcome, vegetarians! Vegans, we'll get one for you soon. Pinky promise.
Kale, Mushroom & Wild Rice Casserole
Recipe inspired by: http://www.thekitchenpaper.com/mushroom-kale-wild-rice-casserole/
4 Tbsp butter
2 large sweet onions, sliced into thin rings
1 pound white mushrooms, sliced
2 Tbsp olive oil
3 cloves garlic, minced
2 Tbsp fresh oregano, minced
¼ tsp nutmeg
½ tsp salt
½ tsp pepper
1 tsp crushed red pepper flakes
2 large bunches of Kale, leaves torn and stems removed
¼ cup flour
1 cup milk
1 cup vegetable broth
¼ cup Greek yogurt
4 cups cooked wild rice (do yourself a favor and buy the packets of pre-made wild rice that you simply need to microwave and serve. You'll thank us for this later).
2 cups shredded swiss cheese
Preheat the oven to 375 F and grease a 9x13" baking dish- set aside.
Cook, while stirring, until the mixture thickens — about 3 minutes after boiling. Add the Greek yogurt, stir to combine, and remove from heat.
Stir the wild rice, along with 1 cup of the grated cheese.
Pour the mixture into your prepared pan, and top with the remaining cheese. Bake for 20-25 minutes, or until the cheese is fully melted and the casserole is bubbling.
4 Tbsp butter
2 large sweet onions, sliced into thin rings
1 pound white mushrooms, sliced
2 Tbsp olive oil
3 cloves garlic, minced
2 Tbsp fresh oregano, minced
¼ tsp nutmeg
½ tsp salt
½ tsp pepper
1 tsp crushed red pepper flakes
2 large bunches of Kale, leaves torn and stems removed
¼ cup flour
1 cup milk
1 cup vegetable broth
¼ cup Greek yogurt
4 cups cooked wild rice (do yourself a favor and buy the packets of pre-made wild rice that you simply need to microwave and serve. You'll thank us for this later).
2 cups shredded swiss cheese
Preheat the oven to 375 F and grease a 9x13" baking dish- set aside.
In a large saucepan over medium heat, melt 2 Tbsp butter, then add the onions. Stir to coat the onions with butter. Continue to cook the onions until they caramelize- about 30 minutes. You might need to turn down the heat to keep the onions from burning and drying out. You also might need to add a splash of olive oil, to keep the onions from sticking to the bottom of your pan. Stir every 5 minutes or so. **We know it seems time consuming to caramelize the onions; but we promise it's worth it.
Once the onions are carmelized, add another 2 T of butter and the sliced mushrooms to the pan. Sautee until the mushrooms are soft. You might need to add a splash of olive oil, along with the garlic, oregano, nutmeg, salt, pepper, and crushed red pepper flakes. Stir to combine, and cook for 30 seconds before adding the torn kale leaves.
Cook the kale leaves with the mushrooms until fully wilted. Sprinkle the flour over the mixture, stir to fully incorporate, and then add the milk and vegetable broth.
Cook, while stirring, until the mixture thickens — about 3 minutes after boiling. Add the Greek yogurt, stir to combine, and remove from heat.
Stir the wild rice, along with 1 cup of the grated cheese.
Pour the mixture into your prepared pan, and top with the remaining cheese. Bake for 20-25 minutes, or until the cheese is fully melted and the casserole is bubbling.
This recipe had a huge yield, and we're already talking about making it again for Thanksgiving; we think it's a perfect hearty, fall side dish the family would love (alongside copious amounts of meat, of course).
Stay Cool,
The Cool Dads Crew
The Cool Dads Crew
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