Kale, Mushroom and Brown Rice Bake

2 cups cooked brown rice (approx 1 cup dry cooked to package direction and slightly cooled)
3 big handfuls chopped kale (or more if you like!)
1 8oz container crimini mushrooms - sliced
1 yellow onion - diced
1 garlic clove - minced
1/2 cup grated parmesan cheese - divided
4 large eggs
1/4 cup milk
1-2 sprigs fresh thyme - stems removed (optional)
1/2 tsp salt (or more to taste)
pepper

1.  Pre-heat oven to 375 degrees.  Spray the bottom and sides of an 8x8 in baking dish, or a 12 cup muffin tin.  The muffin tin makes perfect portions!
2.  In a large saute pan, saute onion in olive oil 2 minutes.  Add mushrooms and saute 2 more minutes.  Add kale and saute 3-5 more minutes until the kale is beginning to soften.
3.  Add garlic and saute another 3 minutes or so until all is cooked through.  Remove any excess water by blotting with a paper towel.  Allow mixture to cool slightly.
4.  In a large bowl, mix mushroom mixture with the cooked rice.  Add 1/4 cup parmesan cheese and mix thoroughly.
5.  In a separate bowl, whisk eggs with milk, 1/2 tsp salt, thyme and pepper.   Fold wet ingredients into dry ingredients.  Divide mixture into muffin cups or pour in prepared baking dish.  Top with remaining 1/4 cup parmesan cheese (optional).
6.  Bake uncovered for 25-30 minutes or until set.  I would check after 20 minutes as each oven is different.

adapted from www.pamelasalzman.com

Gnocchi with Sausage and Kale

1 17oz package Gnocchi (whole wheat or white)
2 Spicy Italian Sausages (Pork, turkey or chicken)
1/2 yellow onion - chopped
4 cloves garlic - minced
1/4 cup dry white wine
1-2 heads curly kale, stems removed and roughly torn
1/4 cup Parmesan cheese
Pinch of red pepper flakes
1/3 cup pasta water
Olive oil
salt and pepper

1.  Remove sausage from casings and crumble into a large pan over medium heat.  Brown sausage.  Remove and drain on paper towels.  Wipe residual oil from pan.
2.  In the meantime boil water for gnocchi.  Gnocchi will take about 3 minutes to cook.  After it is finished cooking, drain gnocchi, reserving 1/3 cup of the starchy pasta water.
3.  Heat olive oil over medium heat.  Saute onion until clear, about 4-5 minutes.  Add garlic and saute a minute or so more.
4.  Add the kale, wine and red pepper flakes and cook down until kale is wilted.  Add back reserved sausage.
5.  Add 1/3 cup of starchy pasta water to mixture and stir, creating a thin sauce.
6.  Off the heat, stir in the cheese and season with pepper (i rarely add salt, parmesan is salty enough).
7.  Serve, garnished with more parmesan.

Kale Caesar Salad

Salad
1 bunch kale (curly kind)
Cherry or Grape tomatoes - halved
Croutons (optional)
Parmesan cheese

Dressing
1/4 cup lemon juice
1/4 cup olive oil
1 clove garlic - minced
6 anchovy fillets, packed in oil
1 tsp dijon mustard
1/4 cup parmesan cheese

1.  The Kale.  Pull the leaves from the stem and tear into bite size pieces.   To clean, kale can be rather dirty.  I fill the bowl of my salad spinner with water and let kale soak for a few minutes.  Spin dry in salad spinner. (Optional: chop kale finely so it is more like a slaw than a salad, this would be done after cleaning and drying)
2.  Make Dressing.  In a food processor, add everything in the dressing except the parmesan cheese.  Process in the food processor until smooth.  At this point, I generally pour the dressing into whatever lidded container it will be stored in.  Add the cheese and shake well.  Chill until ready to serve.
3.  Assemble the salad.  Mix the kale with prepared dressing, generally 2 or 3 tablespoons.  Garnish with tomatoes (and croutons if you are using) and sprinkle with parmesan cheese.