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Kale and Rice, Lasagne-Like

November 22, 2011 by Joan Nova in Italian, Recipe Development, Rice/Risotto, Vegetables | 9 Comments

I’d had a craving for a burger and I satisfied it at lunch. Yup, you just can’t beat an All-American hamburger when it calls out to you.

However, when I satisfy a burger craving at lunch, I generally go vegetarian for dinner. That’s just the way it rolls at FOODalogue.

As I started pulling out ingredients, I wasn’t thinking about a blog post. After all, I was just making use of some leftovers and FOODalogue staples. I didn’t even quite know what I was making until I got a good look at everything on the counter. Then I got a sense that it was going to be blog-worthy — and, like the good food blogger that I am, I reached for my camera.

The Leftovers
fresh kale leaves pulled apart from the spine
sauteed mushrooms
roasted tomatoes (smashed)

The Pantry and Fridge Staples
brown rice cooked in chicken broth
herb-flavored crumbled feta cheese
artichoke hearts (packed in water) and broken apart
parmesan cheese
panko crumbs
white truffle oil*

I mixed the rice, feta and artichokes and began layering: kale, rice mix, sauteed mushrooms and tomatoes. Repeat. Then I topped it with panko and parmesan and baked at 350 till the kale wilted and crumbs browned.

I’m calling it lasagna because it was layered (kale being the ‘noodle’) and because it contained 2 types of cheese and tomatoes. Also, like lasagna, the ends of the kale that were exposed to the heat crisped up a bit while the interior was soft.

Call it what you will…but do try it if you’re looking for a different and healthy meal.

*Used as a finishing touch just because I have it and I love the aroma and taste
(even if it may be chemically induced).

NOTE: Some recipes found on FOODalogue are offered without ingredient quantities. They're meant as a guide to food pairings and techniques to be experimented with … in your own kitchen … to your own spice and taste levels … to your preferred portion sizes … and to however many people you’re cooking for. A perfect meal has multiple levels of flavor and textures, bright colors and tastes, and healthy(ish) choices. It's all about enjoyment. Enjoy the process, the presentation and the just rewards...eating!

9 Comments

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  1. OMGosh, I like it with just the bread crumbs. Another kale dish. Hooray.
    angela@spinachtiger recently posted..Hand Held Apple Pies, Laced with Raspberry JamMy Profile

  2. bellini says:

    You are winning me over Joan to have kale in other dishes rather than just in soup.

  3. Your cooking style echos my own–that’s just the way I work in the kitchen when alone. I must say, though, I haven’t created anything so interesting in a while. Nice job. I feel inspired!
    Victoria Challalncin recently posted..Autumn Soup and Salad…mmmMy Profile

  4. giz says:

    Kale is definitely one of my favourite super foods – I`d be a happy girl having this and especially not feeling guilty after an afternoon burger :)
    giz recently posted..BurekasMy Profile

  5. Robin Sue says:

    Yes I would call this a lasagna too. Very creative. I just had my first shake shack burger the other day and it was delicious- just pure burger, no frills. Have a Happy and Delicious Thanksgiving Joan!
    Robin Sue recently posted..Mason Jar Thanksgiving LeftoversMy Profile

  6. Katie says:

    My husband would love this dish! Despite being Argentine, he adores his vegetables. ;) I think I’ll give this one a go.
    Katie recently posted..Argentina Holiday Gift GuideMy Profile

  7. Nuria says:

    I’m one of those rare persons who has her 5 veggies/fruits per day (nearly always) and, Joan this is my kind of dish! On top of that, if it is your invention… that’s a plus!
    Nuria recently posted..duck with pears aromatized with anise seeds [Flickr]My Profile

  8. Your getting good use of the kale. I like that the kale was not blanched before you baked it.
    Platanos, Mangoes & Me! recently posted..GuasacacaMy Profile

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