Recipe for Heirloom Tomatoes, Kale and Fontina Casserole

Nutritional Value of Eating Kale

Heirloom Tomato, Kale, and Fontina Casserole

Adapted from my Food and Wine Cookbook. 

8oz kale (about 2 cups cooked)
2 1/2 cups chicken stock
3 Tbsp olive oil
1 large onion, thinly sliced
1 Tbsp thyme, minced
1 cup dry white wine
Salt and pepper, to taste
2 loaves ciabatta, day-old, sliced 1/2 inch thick
2 1/2 lbs heirloom tomatoes, sliced 1/2 inch thick
2 cups shredded fontina or mozzarella cheese
1 cup grated parmigiano reggiano cheese
3 Tbsp butter, melted

Begin by preparing the kale. Bring a large pot of water up to a boil, and add the kale. Cook for 2-3 minutes and drain. After they have cooled, take the kale and squeeze out the excess water. Chop the kale. Set aside (you can make this the day ahead and keep the chopped kale in the fridge until you are ready to cook with it).

In a small saucepan, heat the stock until simmering and keep on the burner until ready to use. Meanwhile, in a large saute pan, heat the olive oil. Add the onions and thyme and cook over medium heat until softened, about 10-12 minutes. Add the kale and the wine and simmer over medium high heat for about 5 minutes. Season with salt and pepper and set aside.

Preheat the oven to 400 degrees. Butter a 9×13 baking dish. Line the bottom of the dish with 1/3 of the bread, tearing pieces in order to fill in the gaps. Top with half of the tomato slices and season liberally with salt and pepper. Spread half of the kale mixture on top and then sprinkle half of each of the cheeses. Repeat with another layer of bread, tomatoes, salt and pepper, kale mixture, and cheeses. Finish with one last layer of bread, pressing down if needed. Cover the top with the chicken stock and press firmly down with a spatula. Brush the top with the melted butter.

Cover the dish with foil and bake in the oven for about an hour. Take off the foil and bake for another 10 minutes, or until the top is brown and crispy. Let rest for 10-15 minutes and serve.