Wild Rice-and-Greens Casserole

By jeknudson

Ingredients

• 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

Details

Servings 8
Adapted from myrecipes.com

Preparation

Step 1

1. Preheat oven to 375°. Cook kale in 1 cup boiling salted water in a Dutch oven over high heat, stirring occasionally, 5 minutes; drain.

2. 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.

3. 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.

4. Bake at 375° for 18 minutes or until bubbly and lightly browned.

*Swiss cheese may be substituted.