Kale is such a popular green right now! Long overlooked, it is now revered for its superior nutritional qualities. Kale is something that grows really well in our garden, and its growing season lasts from spring until late into the fall, so we eat a lot of kale in my household. I am always looking for new ways to use this superfood, and this casserole is my latest favorite. The jury still seems to be out on whether raw or cooked kale is best for us. Some sources say that cooking kale kills some of its nutrients, while other sources say that boiling kale for a short time makes the nutrients easier for our bodies to digest. The way I deal with this is that I make kale all kinds of different ways–raw in smoothies and salads, baked in kale chips, and blanched and baked in this scrumptious casserole.
In addition to the vitamin and mineral-rich kale, this casserole also contains pecans, which are chock-full of nutrients as well. The recipe I am sharing below is adapted from one I found in one of my favorite cookbooks, the charming “Mrs. Chard’s Almanac Cookbook: Hollyhocks and Radishes” by Bonnie Stewart Mickelson. The pecans and nutmeg offset the earthiness of the kale, and the sautéed onions and breadcrumbs add a savory richness to bring out kale’s deep flavor. I feel like I am feeding my body lots of good energy when I eat this casserole. Many of us are depleted of minerals these days, so eating a vegetable so rich in minerals helps restore the natural balance our bodies crave.
Our bodies long to be close to the earth and the minerals that come from the earth. With spring finally here and gardening season in full swing, I am reminded of how good it is to eat foods grown in my own soil or soil close to home. This quote expresses this feeling well, and though the author mentions a carrot, I think the sentiment can apply to all fruits and vegetables: “If you truly get in touch with a piece of carrot, you get in touch with the soil, the rain, the sunshine. You get in touch with Mother Earth and eating in such a way, you feel in touch with true life, your roots, and that is meditation. If we chew every morsel of our food in that way we become grateful and when you are grateful, you are happy.” –Thich Nhat Hanh
As a side dish, this casserole can bake away peacefully while you focus on the main course of the meal. 
Kale and Pecan Casserole
Ingredients:
- 1 and 1/2 pounds of kale, chopped
- 1 cup of onion, finely chopped
- 1/3 cup whole of wheat bread crumbs, plus 1/4 cup more for later
- 3 tablespoons of butter, plus 2 more for later
- 1 cup of light cream (if you don’t have cream, I have also used 2% milk)
- 1/2 cup of pecans, chopped
- 1/2 teaspoon of nutmeg
- salt to taste
Directions:
Preheat your oven to 350 degrees Fahrenheit. Thoroughly was the kale and trim away the leafy parts from the thickest parts of the stems. Discard the stems. Bring a large pot of salted water to a boil and add the kale. Cook for 4 to 5 minutes, or until the kale is just barely tender. Drain well in a colander and chop into bite-sized pieces.
In a large skillet, melt 3 tablespoons of the butter. Sauté the chopped onions until soft (about 7 minutes). When the onions are softened, add the cooked kale, 1/3 cup bread crumbs, cream, chopped pecans, nutmeg, and salt. Stir to combine. Transfer to a lightly greased 1 and 1/2 quart deep baking dish.
Melt the remaining 2 tablespoons of butter in the same skillet. Stir in the remaining 1/4 cup bread crumbs to coat. Sprinkle over the top of the kale mixture in the baking dish. Bake, uncovered, in a 350 degree oven for 30 minutes. Add salt to taste, as needed. Enjoy!
To make ahead, prepare the recipe up to the point of baking. Cover and refrigerate until ready to bake.
This dish also tastes good as a leftover. Refrigerate the leftover portion and warm it back up in the oven the next day.
Recipe adapted from “Mrs. Chard’s Almanac Cookbook: Hollyhocks and Radishes” by Bonnie Steward Mickelson
