2 c. vegetable stock
1 c. diced red pepper
1 c. corn kernels
1 1/4 c. uncooked basmati rice
1 tsp. dried thyme
4 lb. kale or other greens (mustard, turnip, collards)
1 1/4 c. skimmed ricotta
2/3 c. grated Parmesan cheese
1/2 tsp. salt
fresh ground pepper to taste
1/2 c. fresh bread crumbs
olive oil spray

Combine stock, pepper, corn, rice, and thyme in saucepan. Bring to boil. Cover and simmer on low until rice is tender, about 15 minutes. Set aside. Preheat oven to 400 degrees. Wash greens and remove stems. Cover and cook in large pot over medium heat until greens wilt, about 5 minutes. (Water on leaves should be enough.) Drain and coarsely chop. Fluff rice. In large bowl, combine greens, rice mixture, ricotta, half of the Parmesan, salt, and pepper. Place in oiled, 2-quart gratin dish. Sprinkle with remaining Parmesan and bread crumbs and spray well with oil. Bake 30 minutes until golden.

(from Mad Mares Cookbook)

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