Serve this low-carb kale casserole with seared salmon, baked chicken breasts, or pork chops. A light green salad on the side would pair well with these recipes to round out the meal. If you have any leftover chicken needing to be used, try stirring it into the kale and tomatoes before baking. This way you can create a hearty main-dish casserole!
Ingredients
2 tablespoons
extra virgin olive oil
2 large bunches
lacinato kale
chopped
(about 10 cups)
6 cloves
garlic
crushed
1 cups
cherry tomatoes
halved
(or grape tomatoes)
½ cups
sour cream
¼ cups
heavy cream
½ teaspoons
sea salt
½ teaspoons
black pepper
1 cups
grated
raw cheddar cheese
