This is one of the best recipes I’ve made in a long time. I love my Eating Well Magazine and this is from their December 2012 issue. You can find it on page 43.
I’ve made it twice already and found that the preparation and time to make it went even quicker the second time around. It’s light, yet hardy. I had never tried Kale before I and I was surprised how much I liked it. I found a bush of it at Target for only $0.99. Kale also lasts awhile in the refrigerator. I purchased two bunches and made the same recipe three weeks later.
- 1 tablespoon extra-virgin olive oil
- 2 cups thinly sliced leeks, white and light green parts only
- 1 cup thinly slicked celery
- 4 cups slivered kale leaves
- 1 28-ounce can diced tomatoes
- 1 cup low-fat, no-salt-added cottage cheese
- 1 cup instant or quick-cooking brown rice
- 6 ounces smoked turkey breast or smoked tofu, chopped (1 1/2 cups)
- 1/4 cup water
- 1 teaspoon freshly ground pepper, or to taste
- 1 cup shredded extra-sharp Cheddar cheese
- Heat oil in a large, oven proof skillet over medium-high heat
- Add leeks and celery and cook, stirring frequently, until soft, 2 to 3 minutes
- Add kale and tomatoes and cook, stirring, until the kale begins to wilt, 1 to 2 minutes
- Stir in cottage cheese, rice, turkey (or tofu)
- Reduce heat to medium-low, cover and cook for 10 minutes
- Stir mixture, increase heat to medium and cook, uncovered, until most of the liquid is evaporated, 10 to 12 minutes
- Spread cheese on top
- Broil until the cheese is bubbling, 2 to 3 minutes
Smoked Turkey, Kale & Rice Bake Eating Well Dec. 2012 issue
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