I somewhat manufactured this the other night: I used chard, but kale would work, I used cream cheese and farmer’s cheese, a summer squash and zucchini. It is almost like Alfredo…If you don’t want pasta, use more chard and squash 🙂 Have fun with this idea!!!!!
1 bunch chard 8 oz cream cheese or other soft cheese
2 squash 4 oz mozzarella, shredded
1 small onion 8 oz small pasta, cooked
¼ cup parmesan s&p to taste
Minced garlic to taste some kind of oil
Chop the chard, very finely, without any heavy stems, dice two of any summer squash/zucchini, mince the onion. Heat a few TB of oil in sauté pan, add onion and garlic, then squash, then chard. All should be fairly tender before taking of the heat. In a greased casserole, add cooked (and drained) pasta, cooked veggies, stir in all the cheeses. Bake for 10-20 minutes at 350 degrees…it will be bubbling.