Cheesy Turkey & Kale Casserole

OK – this is AMAZING. Do I use that word a lot? Oh, well. I mean, come on, it’s says ‘cheesy’ in the title!

I was inspired to make this when I saw this recipe on Foodgaker – where else? I changed it up a little but we still loved it.

Cheesy Turkey & Kale Casserole
Serves 4

1 medium russet potato, cut into chunks
1 small onion, sliced julienne
2 large garlic cloves, chopped
5 large button mushrooms, chopped
1/2 lb ground turkey
2 tbsp herbs de provence
4 cups chopped kale, washed and dried
1/3 cup shredded cheddar cheese
Salt & Pepper to taste
Cooking spray
Extra virgin olive oil

Preheat the oven to 375F. Spray a 9 x 9 baking dish with cooking pray and spread out the potatoes as much as you can. Add salt & pepper and a little bit of olive oil. Toss together and bake for 25 minutes until they are just cooked through.

While the potatoes are cooking, heat a medium skillet over medium heat and add some olive oil. Add the onions and cook for about 3 minutes, until the edges are just starting to brown. Add the garlic and the mushrooms.Try not to chop the mushrooms too small because they are mostly water. They will cook down a good bit and you want to have nice sized pieces in your casserole.


Cook for about another 3-4 minutes and then push the veggies to the sides of the skillet. Add the ground turkey and cook until it’s browned all the way through. Don’t break up the turkey too small, again, you want nice sized bites in your casserole.

Once the turkey is cooked, make a well in the middle of the skillet and add the kale. Make sure the kale is as dry as you can get it. You don’t want to steam it, we’re looking for a nice char on the leaves.

I know 4 cups of kale looks like A LOT but if you’ve ever cooked with it you know that it will cook down a considerable amount. At this point I turned the heat up to medium high and tossed the kale with tongs continuously until it cooked down. It will burn quickly and it will get pretty bitter if it gets to that point.

A great tip when buying kale is to feel the leaves before you make your selection. If the leaves feel rough and tough then most likely the leaves will be slightly bitter. You want to buy kale that feels soft and tender in your fingers, makes a huge flavor difference! It will be much more enjoyable.

OK – so once your kale is cooked down and delicious-looking, add the herbs de provence, salt and pepper. Give it a taste to make sure it’s to your liking.

At this point, your potatoes will be cooked through. Turn the heat off and add the potatoes into the skillet and toss everything together. Transfer everything back into the 9 x 9 dish and add the CHEESE. Pop back into the oven for 10 minutes or until the cheese is melty and amazing.

Hello, beautiful!

I served this with a simple tomato salad (think panzanella salad but lose the bread and add fresh chopped parsely) and Naan. We’re suckers for Naan. Trader Joe’s Tandoori Naan is excellent, we’ve tried the garlic and the plain. I keep it in the freezer and put it in a hot oven for about 5 minutes to thaw when we’re ready to eat.

Pierre had a great idea for this dish! Cook it just as it says above but just before adding the cheese, cracking a few eggs on top, adding cheese and THEN baking it. Great breakfast!

This was so good! I hope you like it!

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