real life test kitchen: baked shells with kale & chicken

A lot is being written about kale these days (see Kale for Everyone! via NYTimes), and I must admit that I always seem to have some in my fridge. I’ve tried it with gnocchi and butternut squash (yum!) and often just toss into recipes in place of other ingredients like spinach or Swiss Chard. This recipe from Martha Stewart Living, chicken and kale casserole, caught my eye because it looked like it would please a crowd yet still be healthy. I picked up a rotisserie chicken and set to work. While cooking some large pasta shells, you cook some garlic, onion and kale in a bit of butter. Mix it with the strained shells, add shredded chicken, ricotta, lemon zest and parm. Transfer to a baking dish and stick in an oven at 350 for half an hour. The results were good, but a little dull. I found the dish a bit dry and I think it could have used a little something else. Maybe mushrooms? Maybe another kind of cheese and a bit of (gasp) cream?

What’s your favorite kale recipe?

From our partners

My favorite kale recipe ever, is a Kale and Ricotta Salata Salad from Gourmet:
It is salty, acidic, and cheesy…delicious!

I also love this green smoothie from Eating Well magazine:

Lastly, I adore Roasted Chicken Legs with Potatoes and Kale from Food & WIne:
It makes a mess of your roasting dish, but it is absolutely delicious.