This is a great casserole to serve for breakfast on a weekend morning. I’m making it for Christmas breakfast this year actually. It’s easy to do and better still, you can make it a day in advance. I like to serve this casserole with a bowl of salsa on the side. Yum!
BREAKFAST CORN CASSEROLE
3 Tbsp. butter
1 small onion, chopped
4 ozs. chopped fresh kale
1 tsp. fresh thyme leaves (can substitute dried)
½ tsp. salt
¼ tsp. pepper
2 cans whole kernel corn, drained
2 cans cream-style corn
1 lb. ham, diced
½ cup sour cream
1 box cornbread mix (like Krusteaz or Marie Callenders)
2 cups shredded sharp cheddar cheese
Preheat the oven to 350°F. Grease a 9×13 pyrex glass baking dish.
Melt butter in a large pot over medium heat.
Add onions, kale, thyme, salt and pepper, and cook, stirring frequently, until kale is soft and onions are translucent.
Add corn, ham, and sour cream, and cook until hot and bubbly.
Pour corn mixture into prepared baking dish; set aside. If making ahead, cover and refrigerate overnight at this point.
Next day, remove casserole from refrigerator at least half an hour before baking.
Prepare the cornbread batter according to directions on the back of the package.
Stir 1 cup cheese into cornbread batter.
Pour cornbread batter over corn mixture in baking dish.
Top with remaining 1 cup cheese.
Bake for 35 minutes or until corn is bubbling and corn bread topping is done.
I was watching Food TV the other day and saw Melissa d’Arabian make kale chips. I had never heard of kale chips before but it sounded good and she made it look so easy. How strange to think that a green leafy vegetable would actually crisp up when baked instead of breaking down and turning to mush. This I had to see for myself!
Kale has always been a very popular vegetable in Europe but has only lately started making headlines in the United States. Now you see it on almost every restaurant menu. It’s a good thing because kale is a powerhouse of vitamins and minerals, and has been touted for its cancer protection and cholesterol lowering capabilities. Its leaves are thick and hearty, and stand up well to most styles of cooking. Kale chips make a wonderful, healthy alternative to potato chips for snacking.
Oh — and baking really did crisp the leaves right up! I must admit to some misgivings as I had never baked kale leaves before but instead of getting soft and wilting like I was afraid they would, they turned light and crispy with a mild earthy flavor. You’ve got to try this recipe. Besides being super easy, it was absolutely delicious! I may never eat potato chips again!
CRISPY KALE CHIPS
1 head kale
2 tbsps. olive oil
sea salt, for sprinkling
Preheat oven to 275ºF.
Wash and dry kale very well.
Remove the ribs from the kale and cut leaves into 1½-inch pieces.
Lay kale pieces on a baking sheet and toss with olive oil.
Bake until crisp, turning the leaves halfway through, about 20 minutes.
Sprinkle lightly with salt. Be carerful! It’s very easy to over-salt the kale chips so go lightly on the salt in this step. You can always add more, but you can’t take away.