Ranch Kale and Quinoa Casserole

1 Tbsp. Olive oil
8 C. Chopped kale
1 lg. Onion (chopped)
1 Tbsp. Garlic
1 tsp. Salt
1 tsp. Ground black pepper
3 C. Cooked quinoa (from 1 C. dry)
1 C. Ranch dressing
1 1/4 C. Shredded Parmesan cheese (divided)

Add olive oil to 12” to 14” cast iron skillet and bring to medium-high heat. Add chopped onion and sauté for 2 to 3 minutes until softening. Add half of kale and cook down for about 2 minutes. Add a couple tablespoons of water, if needed. Add remaining kale to skillet and sauté for 2 to 3 minutes until completely wilted. Add garlic, salt and pepper to kale and continue to sauté for 1 minute. Remove skillet from heat and stir in pre-cooked quinoa, ranch dressing and ¾ of Parmesan cheese. Sprinkle top with remaining cheese and bake in 350°F oven for 30 minutes or until bubbling and cheese browning on top.

Serves: 8

Courtesy of Litehouse, Inc. for recipe and photograph.