23 Apr Cheesy Beef & Kale Bake
|Serves 4 to 6|
1 lb. lean ground beef (“grass-fed” preferred)
⅔ cup Vodka pasta sauce (use 2 cups or more or to taste)
¼ cup Panko bread crumbs as a topping (optional)
3 tablespoons extra-virgin olive oil
1½ teaspoons garlic powder
1 teaspoon dried oregano
1 teaspoon onion powder
1 teaspoon kosher salt or to taste (Fleur de Sel preferred)
½ teaspoon fresh ground pepper or to taste
6 oz. shredded mozzarella or cheddar cheese
1 bag or container of “washed and chopped” fresh kale
|Preheat oven to 350°F|
Over medium heat, pour 3 tablespoons of olive oil into a medium-large skillet. Add the beef and cook while stirring (approx. 6 to 7 minutes). Stir in and mix the garlic powder, salt, pepper, oregano, and onion powder.
In increments, gradually add the kale. The goal is to allow it to cook until slightly soft. Now, stir in the pasta sauce and cook for 2 minutes. Mix in half the cheese and continue stirring.
Transfer the mixture to the casserole dish and top with the remaining cheese. For those seeking some texture/crunch to this dish, sprinkle Panko crumbs on top before the final topping of cheese.
Bake in the oven for 15 to 20 minutes or until the cheese is crispy and bubbly on top. Remove the dish from the oven and allow it to rest for 5 to 10 minutes before serving.