Kale Casserole Recipe with Wild Rice | Simms Mann UCLA Center for Integrative Oncology

Ingredients

• 2 large bunches of kale, leaves removed from ribs and torn
• 1 cup water
• 1 tbsp butter
• 2 cloves garlic, minced or grated
• 2 tbsp fresh thyme, chopped
• ¼ tsp nutmeg
• ¼ tsp salt, plus more for seasoning
• ½ tsp pepper, plus more for seasoning
• 4 tbsp flour
• 1 cup pasteurized whole milk
• 1 cup chicken or vegetable broth
• ¼ cup coconut milk
• 4 cups cooked wild rice
• 1½ cups grated pasteurized cheddar cheese
• 2 tbsp olive oil
• 2 large, sweet onions, sliced into thin rings