Kale and Tomato Casserole

Packed full of flavour, this kale and tomato side dish has Italian herbs and a crunchy panko top.

Yield: Serves 8.

Kale and Tomato Casserole


  • 2 tbsp canola oil
  • 1 cup roughly chopped yellow onions
  • 1 tbsp finely chopped garlic
  • 8 cups chopped kale, stems removed
  • 1/2 cup white wine
  • 1 can (540 mL) green lentils, rinsed and drained
  • 1/2 tsp salt
  • 1/2 tsp freshly ground pepper
  • 3 beefsteak tomatoes, sliced (about 15 slices)
  • 1 cup freshly grated Parmesan cheese
  • 1/2 cup fine dry bread crumbs or panko (Japanese-style bread crumbs)
  • 1/4 cup chopped fresh basil
  • 2 tbsp chopped fresh Italian parsley


  1. Preheat oven to 400°F.
  2. Heat oil in a large frypan over medium heat. Sauté onions until softened, about 3 minutes. Add garlic and sauté for 30 seconds. Add kale and sauté for an additional minute. Pour in wine and bring to a simmer. Cover and cook until kale is wilted, about 1 – 2 minutes. Add lentils, salt and pepper. Cook, uncovered, until wine is almost fully reduced, about 2 – 3 minutes. Pour into a greased 9x13 inch baking pan. Top with tomato slices.
  3. Combine cheese, bread crumbs, basil and parsley in a medium bowl. Sprinkle cheese mixture over tomato slices.
  4. Bake until golden brown, about 25 – 30 minutes. Let cool for 5 – 10 minutes before serving.
Nutritional analysis per serving:


177 calories, 6.4 g fat, 9.5 g protein, 19.6 g carbohydrate, 5.7 g fibre, 335 mg sodium