Ground Beef And Kale Casserole

by V. DeLeeuw; Recipe may contain ads or affiliate links.

Kale Casserole

Confession: I’m not a huge fan of kale – I find it bitter. But I can’t get enough crispy kale chips, and I love this yummy, cheesy kale casserole.

Cheesy Kale Casserole
Prep and Cool time
Cook time
Total time
Recipe type: Entree, Gluten-Free, Low-Carb, Primal
Yield: 4 servings
  • 2 tablespoons olive oil
  • 1 lb. lean ground beef
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon oregano
  • 10 oz fresh kale
  • 2 cups marinara sauce (Rao's is great)
  • 4 oz shredded mozzarella
  1. Heat broiler on high.
  2. In an oven-and-broiler-safe deep skillet or Dutch oven, heat the olive oil over medium-high heat, about 2 minutes.
  3. Add the beef. Cook, stirring to break up and crumble the beef, until no longer raw, about 5-7 minutes.
  4. Stir in the salt, pepper, garlic powder, onion powder and oregano.
  5. In batches, stir the kale into the beef mixture, cooking just until it slightly wilts.
  6. Stir in the marinara sauce. Cook until heated through, about 2 more minutes.
  7. Mix half the cheese into the mixture.
  8. If not using an oven-safe skillet, transfer the mixture to a broiler-safe dish.
  9. Sprinkle the remaining cheese on top. Broil just until cheese is melted, about 1 minute. Allow to rest 5 minutes before serving.
Nutrition Per Serving
Calories: 471; Fat: 35g; Saturated fat: 12g; Carbohydrates: 8g; Sugar: 4g; Sodium: 843mg; Fiber: 2g; Protein: 30g

Kale Casserole

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