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KALE & WHITE BEAN RICE BAKE

Active Time : 15 minutes
Total Time : 45 minutes
Serves : 4 servings
INGREDIENTS
  • 1 cup instant brown rice
  • 4 teaspoons 100% pure olive oil divided
  • 1 cup chopped onion
  • 4 cups chopped kale leaves
  • 1 tablespoon chopped garlic
  • 1 28 ounce can diced tomatoes with oregano, garlic & basil drained
  • 1 15 ounce can cannellini beans rinsed and drained
  • 1 cup low fat cottage cheese
  • 1/3 cup Italian style bread crumbs
DIRECTIONS

Prepare rice according to package directions; set aside.

In large skillet, heat 2 teaspoons oil over medium-high heat. Add onions; salt and pepper to taste. Sauté until softened (about 2-3 minutes).

Add kale and garlic; continue sautéing until kale begins to wilt. Remove from heat. Stir in tomatoes, beans, cottage cheese and cooked rice; salt and pepper to taste. Transfer to a greased 9x9-inch baking dish.

Toss bread crumbs with remaining 2 teaspoons oil. Sprinkle over casserole and bake, uncovered, in a preheated 350°F oven 30 minutes or until bubbly.