The recipe calls for green kale, but you can try red kale, too. Which kale is your favorite for casseroles?
1 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, minced
1 bunch green kale, stems removed and leaves torn into bite-sized pieces
1/2 cup low-sodium vegetable broth
1 cup cooked quinoa
Zest of 1 lemon
1 (15-ounce) can cannellini beans, drained and rinsed
3/4 cup plain Greek yogurt
2 cups shredded mild cheddar cheese, divided
Salt and red pepper flakes, to taste
Preheat the oven to 350ºF. Lightly grease a 2-3 quart baking dish with olive oil or butter and set aside.
Add the olive oil to a large skillet set over medium-low heat. When hot, add in the onion and cook until tender and starting to brown, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Add in the kale and vegetable broth. Cook, stirring occasionally, for about 6-8 minutes, until the kale has wilted down and the broth has evaporated. Remove from the heat.
Put the vegetable mixture in a large bowl, along with the quinoa, lemon zest, cannellini beans, Greek yogurt and 1 cup of the cheddar. Mix until well combined. Season with salt and red pepper flakes to taste.
Transfer the mixture to the prepared baking dish. Sprinkle the top with the remaining 1 cup of cheddar cheese. Bake for about 10-13 minutes, until heated through and the cheese is melted.
Recipe adapted from OhMyVeggies.com.