August 20, 2020

Enjoy this Fall Family Favorite: Kale & Rice Casserole.

As the days become shorter and the cool fall air starts to show up, we tend to have an overabundance of kale in the garden.

This also coincides with me starting to use the oven more for dinners, as the hot summer nights wane and I trade the grill for the kitchen stove once more.

I originally found this recipe 20 years ago in the book Super Baby Food by Ruth Yaron, which, at the time was my go-to bible for everything I fed my family.

I highly recommend this book for anyone with babies or young children, and even if you don’t, because it has great information and lots of nutritious recipes.

Over the years, the recipe has remained a staple in the family but I have tweaked it to fit our tastes.

Try this easy recipe for your weeknight dinners, as a side, or main dish. It’s a great way to use up all the extra kale!

Ingredients for inside casserole:

One large bunch of raw kale, washed and chopped. (I will sometimes cook the kale for only a minute or two in a frying pan depending on how thick and tough it is.)

Two cups of cooked rice or other grain of your choice.

1/2 cup of shredded cheddar cheese, any cheese, or vegan pepper jack (which is our fave!)

1/3 cup of fresh parsley or two tablespoons of dried parsley.

Note: the original recipe adds two beaten eggs as well, which you can add if you like, but we don’t.


1. Preheat oven to 325 degrees Fahrenheit.

2. Mix the above ingredients and press into a baking dish greased with butter or oil to avoid sticking (a few times I have forgotten to do this and it still turned out fine—so it’s your choice).

Then in a small bowl, mix:

1/2 cup of bread crumbs of any kind. (Or you can do 1/4 cup bread crumbs and 1/4 cup wheat germ.)

1/4 cup of grated parmesan cheese or any vegan cheese you like.

Three tablespoons of melted butter or oil (I use ghee).

3. Sprinkle the bread crumb mixture on top of the casserole.

4. Bake uncovered for 40 minutes.

You’re good to go!

Hope you welcome fall with this tasty side dish. It freezes really well—making it a great casserole to freeze and bring to a friend who has a new baby.

And it also keeps well in the fridge for leftovers.



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