Cook Time: 20 minutes
Grade: A
Make Again: Yes
Recipe Source: Everyday Food (November 2011)
I love cooked kale, so I wanted to try this recipe. I used the leftover chicken from my Chicken and Brown Rice which worked out well. I did modify the recipe slightly, and don't think I would have liked as much if I had made it as is. I used less lemon zest and a lot less ricotta. The recipe called for 48oz, and because I'm cheap, I only bought a 15oz package. It was plenty creamy enough for me with that amount. However, I should mention, I cut back the other ingredients slightly also. I think if I was making a full recipe of this 24oz would be good.
I think this recipe would benefit from a crunchy topping on top, like some breadcrumbs with the parmesan. It would add a little bit of work, but would be nice.
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