Turkey and Kale Divan

Has Kale Gone Mainstream?

If I'm combining kale and a can of cream of chicken soup in a casserole kale has surely gone mainstream.

This combination was not my idea--I credit my spouse for it. You see, his favorite casserole is Rice Casserole, or as it's known outside our family, JEN's Divine Turkey Divan. Our kids now make it, following the instructions on this blog, as one of their stock entrees.

When you first learned to read, re-reading beloved books helped you to develop reading fluency. In a similar way, making the same familiar recipe again and again can help beginning cooks to be comfortable in the kitchen.

With this thought in mind (that the kids could make dinner) I picked up all that was needed for Turkey Divan. I intended for the kids to make this while I was out of town, but instead I returned with a giant bag of kale from my Dad's garden only to find all the ingredients untouched and plenty of take out containers in the fridge. Harrumph. When I offered my spouse a choice between Fast CSA Greens and Pasta--to use up some kale--or Turkey Divan, he ask if it would work to substitute kale for the broccoli. He's a smart man.

Thus far there are 356 recipes posted on this blog. This is the 3rd one to use a can of cream of chicken soup but the 13th one using kale. Everything in moderation. For more recipes featuring kale, please see my Kale Recipe Collection.

Turkey and Kale Divan (serves 6-8)

4 cups kale, stems removed
½ cup stuffing crumbs, divided

2 cups cubed cooked turkey

1 ½ cups shredded cheddar cheese

1 can cream of chicken soup

⅓ soup can milk

½ cup mayonnaise

1½ teaspoons curry powder
hot cooked rice to serve

Preheat oven to 350 degrees Fahrenheit. Tear kale into bite-sized pieces, place in a bowl, pour boiling water over top. Let sit for 5 minutes, then rinse and drain. Scatter half of the stuffing crumbs across the bottom of a 9 x 13 inch casserole dish or 2½ quart baking pan. Top with turkey.  Spin the wilted kale dry and layer over turkey. Top with cheese. In a medium sized bowl mix soup with milk, mayonnaise and curry. Pour over top the cheese. Top with the remainder of the stuffing crumbs. Bake for 30 minutes until edges are browned and sauce is bubbly. Serve over rice.

This post is shared on What's Cookin' Wednesday, From the Farm, Clever Chicks Blog Hop, Motivation Monday, Simple Supper Tuesday, Tasty Tuesdays