Recipe: Wild Rice and Kale Casserole
The Kitchn
The Kitchn
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Ingredients

  • 2 large bunches flat-leaf or Lacinato kale, stems removed and leaves chopped (about 8 cups chopped)
  • 1 1/2 cups whole milk
  • 3/4 cup low-sodium vegetable broth
  • 1/4 cup fresh sage leaves
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 teaspoons fresh thyme leaves
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup all-purpose flour
  • 2 tablespoons apple cider vinegar
  • 4 cups cooked wild rice
  • 2 cups shredded Gruyère cheese, divided

Instructions

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