Keen Kale & Leek Casserole

Keen Kale & Leek Casserole

Mariana Abeid-McDougall, Phys Ed ’06 (Achiever Fitness)

Vegetarian; can be made vegan if you omit the cheese or use vegan parmesan.


1 tsp sea salt
Ground pepper to taste
1/4 cup first pressed cold pressed olive oil
4-5 radishes, cut into quarters

1 tablespoon olive oil
1 Leek, white part only, finely chopped
1 tsp ground peppercorns
Mrs. Dash or other vegetable-based spice to taste
1 tsp sea salt
1 cup fresh spinach

1 bunch kale (5-6 stalks), finely chopped (from our CSA)
1 red pepper, cut into rounds
1/4 cup dehydrated or sun-dried tomatoes (dehydrated, not packed in oil, will cut down on fat), soaked in water for 5-20 minutes
1/4 cup grated parmesan cheese

Toss radishes in a bowl with 1/4 cup olive oil, salt, and pepper.  Marinate for at least 2 hours or overnight.

Warm 1 tbsp olive oil in a large frying pan.  Add the leeks, salt, peppercorns, and Mrs. Dash.  Cook, stirring occasionally, until leeks have softened; about 5 minutes.  Add the spinach and cook until wilted.

Place Kale at the bottom of a greased (with olive oil) 9×13 inch pan (or whatever size you have available).  Place the leek & spinach mixture on top; then the red pepper, marinated radishes, drained tomatoes, and finish with the cheese.

Bake at 350F for 15 minutes and enjoy!

Comments are closed.