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
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.