• 1 Rating

This healthful and hearty dish is a colorful infusion of kale, spinach, and sweet potato. The melted cheese and toasted walnuts make an ultimate comforting bite.

Source: Better Homes and Gardens

Gallery

Brie Passano

Recipe Summary

prep:
20 mins
bake:
35 mins at 375°
total:
55 mins
Servings:
8
Yield:
8 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°F. Grease a 3-qt. rectangular baking dish. In a 5- to 6-qt. pot cook potato, onion, and garlic in hot oil over medium 6 to 8 minutes or until potato is just tender. Stir in broth; bring to boiling. Gradually add spinach and kale, stirring after each addition until wilted. Stir in rice, lentils, half of the cheese, the eggs, salt, and pepper. Transfer to the prepared dish, spreading evenly. Cover with foil.

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  • Bake, covered, 25 minutes. Top with the remaining cheese. Bake, uncovered, 10 to 15 minutes more or until heated through. Sprinkle with toasted walnuts.

Tip

Cooked rice and lentils can be found in the refrigerated section of most grocery stores. To cook from dry, use 2/3 cup rice and 1 cup lentils and cook each according to package directions.

Nutrition Facts

367 calories; total fat 16g; saturated fat 6g; polyunsaturated fat 3g; monounsaturated fat 6g; cholesterol 116mg; sodium 571mg; potassium 679mg; carbohydrates 38g; fiber 9g; sugar 5g; protein 19g; trans fatty acid 0g; vitamin a 10834IU; vitamin c 46mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 3mg; vitamin b6 0mg; folate 198mcg; vitamin b12 1mcg; calcium 353mg; iron 4mg.
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Reviews

1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4.0 stars
03/01/2020
Tasty! Not sure why you need both spinach and kale—you could probably use any leafy greens. I did add some herb seasoning for flavor. Don’t skip the walnuts!
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