We prefer chopped kale in this casserole, but use your favorite green. For heartier greens like collards, cook them five minutes longer in Step 1. If you want to prepare the dish ahead, cover and chill up to three days before baking. Uncover and bake just before serving.
1/2 pound fresh kale or other hearty greens, trimmed and coarsely chopped
1 medium onion, chopped
4 1/2 teaspoons olive oil
3 garlic cloves, minced
1 tablespoon fresh thyme leaves
1/4 teaspoon ground nutmeg
4 tablespoons all-purpose flour
1 cup 2% reduced-fat milk
1 cup reduced-sodium chicken broth
3 cups cooked wild rice
1/2 cup chopped sun-dried tomatoes
1 cup grated Gruyère cheese, divided*
Vegetable cooking spray
1/2 cup chopped almonds
How to Make It
Preheat oven to 375°. Cook kale in 1 cup boiling salted water in a Dutch oven over high heat, stirring occasionally, 5 minutes; drain.
Cook onion in hot oil in a large skillet over medium-low heat, stirring often, 20 minutes or until golden. Add garlic, thyme, and nutmeg, and cook 1 minute. Stir in flour and cooked kale. Gradually stir in milk and broth, and cook, stirring often, 4 minutes or until thickened. Stir in rice, tomatoes, and 1/2 cup cheese. Add salt and pepper to taste.
Transfer mixture to a lightly greased (with cooking spray) 2 1/2-qt. baking dish. Sprinkle almonds and remaining 1/2 cup cheese over mixture.
Bake at 375° for 18 minutes or until bubbly and lightly browned.
We enjoyed the recipe very much. It did require some additional seasoning. Due to a dietary restriction we also substituted white rice and enjoyed that more than when made with brown. It off-set the hardiness of the kale.