LONGO'S TUSCAN CANNELLINI & BACON AL FORNE
RECIPE TYPE
Pork
SERVES
4
Prep Time: 15 min
Cook Time: 30 min
Ingredients
2 cups packed Longo's Organic Baby Kale, finely chopped
1/2 cup Longo's Cheese and Garlic Croutons
2 tbsp Longo’s Essentials Chicken Broth
1 tbsp Longo’s Country Churned Salted Butter, melted
1 tbsp Longo’s Mediterranean Extra Virgin Olive Oil
1 carrot, thinly sliced
1/4 cup diced onion
1 small clove garlic, minced
1 tsp Longo’s Essentials Dried Oregano
1can (540mL) Longo’s Essentials Cannellini Beans, drained and rinsed
1/2 cup cooked Longo’s Long Grain Rice
1/3 cup real bacon bits
1/4 cup shredded Longo’s Mozzarella Ball
2 tbsp grated Longo’s Curato Parmigiano Reggiano Cheese
1 tsp salt (optional)
1/4 tsp pepper
Directions
Bring saucepan of water to a boil. Blanch kale for 30 seconds and rinse with cold water. Drain well and set aside.Place croutons in bowl. Stir in broth and butter; let stand for about 5 minutes or until slightly softened. Break up gently with fingers.Meanwhile heat oil over medium heat in a non-stick skillet. Cook carrot, onion, garlic and oregano for about 5 minutes or until softened. Remove from heat and stir in blanched kale, beans, rice, bacon, mozzarella, Parmigiano, salt, if using, and pepper. Spread into 8-inch casserole dish. Sprinkle crouton mixture overtop.Cover and bake in preheated 350°F oven for 20 minutes. Uncover and bake for 5 minutes more or until heated through and cheese is melted.
A Dash of Advice
You can omit the blanching step by adding the kale to the skillet and cooking until wilted with the carrot and onion mixture.
NUTRITIONAL INFORMATION
Per Serving: 310 calories
Protein 18g | Fibre 7g |
Fat 12g | Sugars 2g |
Carbs 33g | Sodium 760mg |
