Happy Spring! I went to the Forsyth Farmer’s Market over the weekend, and I bought some yummy produce. This morning, I use the kale and scallion to make an impromptu green and healthy casserole.
First, I added oil to the casserole dish and preheated the dish. They I added garlic, chopped onion and one banana pepper to the dish. Then I drained and rinsed one can of Northern white beans. I also chopped a few scallions and then added feta cheese, cheddar cheese and two tablespoons of heavy cream.
Then I pulled out my spices. I added black pepper, paprika, garlic salt, and oregano. I added the kale last after sauteeing the kale in water and one clove of garlic. Lastly, I had some leftover rosemary focaccia that I got from Back in The Day Bakery. I broke off a few pieces and threw them in. The result is a very delicious and inexpensive casserole that can either be a side or an entree.