Salmon, Kale and Bean Casserole
1 tablespoon olive oil
1 small onion, trimmed and chopped
1 garlic clove, minced
6 cups coarsely chopped kale (1 medium-large bunch)
1 cup chicken broth
15-ounce can pinto beans, drained and rinsed
14.75-ounce can salmon, drained and flaked with bones
1/4 teaspoon pepper
1/8 teaspoon crushed dried thyme
1/2 cup coarse breadcrumbs
1/4 cup chopped almonds
Preheat oven to 375 degrees. Heat olive oil in Dutch oven. Add onion and garlic. Sauté 5 minutes or until onion is translucent. Add kale and cook over medium heat, stirring constantly until kale is limp, about 5 minutes. Stir in chicken broth. Cook over low-medium heat, stirring frequently until kale is tender and broth evaporates, about 10 minutes. Stir in beans, salmon, pepper and thyme.
Spoon into 1-1/2-quart glass baking dish. Combine breadcrumbs and nuts in a bowl and sprinkle over bean dish. Bake for 15 minutes or until breadcrumbs are lightly browned. Makes 4 servings.
Per serving: 435 calories / 21 grams fat / 36 grams protein / 33 grams carbohydrates / 70 milligrams cholesterol / 915 milligrams sodium / 6 grams dietary fiber / 375 milligrams calcium