Wild Rice and Kale Casserole

• Vegetarian

• Produce

  • 2 large bunches Flat-leaf or lacinato kale
  • 2 cloves Garlic
  • 1 Onion, medium
  • 1/4 cup Sage, fresh leaves
  • 2 tsp Thyme, fresh leaves

• Canned Goods

  • 3/4 cup Vegetable broth, low-sodium

• Pasta & Grains

  • 4 cups Wild rice, cooked

• Baking & Spices

  • 1/4 cup All-purpose flour
  • 1/4 tsp Black pepper, freshly ground
  • 1 tsp Kosher salt
  • 1/4 tsp Nutmeg, ground

• Oils & Vinegars

  • 2 tbsp Apple cider vinegar
  • 1 tbsp Olive oil

• Dairy

  • 2 tbsp Butter, unsalted
  • 2 cups Gruyere cheese
  • 1 1/2 cups Whole milk

Found on thekitchn.com

Ingredients

• 2 large bunches flat-leaf or Lacinato kale, stems removed and leaves chopped (about 8 cups chopped)
• 1 1/2 cups whole milk
• 3/4 cup low-sodium vegetable broth
• 1/4 cup fresh sage leaves
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 teaspoons fresh thyme leaves
• 1/4 teaspoon ground nutmeg
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup all-purpose flour
• 2 tablespoons apple cider vinegar
• 4 cups cooked wild rice
• 2 cups shredded Gruyère cheese, divided