Kale and Tomato Casserole

Ingredients

• 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

Directions

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.