Another recipe that makes good use of kale.  It is a really nice lucheon dish served with a salad.  Just leave the bacon out if you want to make the dish vegetarian, in which case I would add some parmesan to the tasty cheese that tops the dish.

Kale and Tomato Rice Bake

3 eggs

1¼ teaspoons salt

Pinch ground nutmeg

1 large grated onion, peeled and chopped very finely or grated

¾ cup grated tasty cheese

¼ cup freshly grated parmesan

2 teaspoons Worcestershire sauce

2 teaspoons chopped fresh thyme

2 cups finely shredded kale (tough stalks removed)

¾ cup chopped semi-dried tomatoes

1 cup milk or cream

4 cups cooked rice (brown or white)

For the topping

300g ripe tomatoes, sliced

Salt and pepper and sugar

125g chopped rindless bacon

½ cup grated cheese

Turn oven to 160°C (fan forced – 20°C less if not fan forced).  Grease a deep 20cm casserole dish or 18 x 28cm lasagna dish.

Whisk the eggs lightly, then add the nutmeg, onion, salt, rice, grated cheese, Worcestershire sauce, thyme, kale, semi-dried tomatoes, milk or cream and rice in a large bowl and mix together very well.

Pour into the casserole dish.  Cut the tomatoes into 6mm slices and place over the rice mixture.  Sprinkle with just a little salt, pepper and sugar.  Sprinkle over the bacon, then the grated cheese

Bake in a moderate oven for about half an hour or until the rice mixture is set.