Vegetarian Winter Kale Casserole With White Beans and Fontina Recipe

Winter Kale Casserole With White Beans and Fontina

This gratin recipe is a perfect match for chilly wintry nights. It’s a casserole made from hearty seasonal kale, white beans, and a gentle rosemary undertone, and baked off with a Fontina and breadcrumb topping. It’s not too heavy of a dish but certainly a comfort food, and an entrée all in itself while staying meatless and simple. Enjoy this winter kale casserole with white beans and Fontina with the fireplace lit and a warm couch to cozy up in.

Winter Kale Casserole With White Beans and Fontina

Makes 2 large or 4 small servings

Ingredients
2 tablespoons olive oil
1 cup finely chopped onions
1 teaspoon dried rosemary
½ bunch lacinato kale, chopped (about 5 cups)
1 cup white beans
¾ cup almond milk
Sea salt and black pepper, to taste
½ cup grated Fontina cheese
½ cup whole wheat breadcrumbs

Directions

  1. Preheat oven to 375F.
  2. Heat oil in a medium oven-safe skillet over medium heat. Add onions and rosemary; cook until onions are softened and lightly browned, stirring occasionally, about 3 to 5 minutes.
  3. Add kale to skillet and cook until it softens and turns bright green, stirring, about 2 to 3 minutes (kale will shrink in volume as it cooks).
  4. Add beans and milk to skillet; stir well to mix. Bring to a boil over high heat; reduce to a simmer and cook until mixture thickens slightly, about 2 to 3 minutes. Season to taste with salt and pepper.
  5. Sprinkle cheese over the top of the skillet; sprinkle breadcrumbs over the top.
  6. Place in middle rack of oven and bake until mixture bubbles slightly, about 25 minutes. Remove from oven and serve.

Winter Kale Casserole With White Beans and Fontina

 

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Images by Kimberley Stakal