Martha Stewart Chicken And Kale Casserole

• coarse salt, to taste
• ground pepper, to taste
• 2 tablespoons unsalted butter
• 1 large yellow onion, diced medium
• 3 garlic cloves, minced
• 1 1/2 lbs kale, tough stems and ribs removed and leaves coarsely chopped (1 1/2 lbs)
• 2 cups shredded chicken or 2 cups chopped cooked chicken from 1/2 rotisserie chicken
• 48 ounces part-skim ricotta cheese
• 3 tablespoons finely grated lemon zest (from 2 lemons)
• 3/4 cup parmesan cheese, grated

1. Preheat oven to 350. In a large pot of boiling salted water, cook pasta according to package directions.
2. Drain and return to pot. In a large skillet, melt butter over medium-high heat. Add onion and garlic and cook until onion is beginning to soften, 4 minutes.
3. Add kale, cover, and cook 4 minutes or until almost tender about 5 minutes. Transfer to pot with pasta.
4. Stir in ricotta, lemon zest, and 1/2 cup parmesan. Season with salt and pepper. Transfer mixture to a 13x9 inch baking dish and top with 1/4 cup parmesan. Bake until top is golden, 30 minutes.

salt, ground pepper, unsalted butter, yellow onion, garlic, kale, chicken, ricotta cheese, lemon zest, parmesan cheese

Taken from www.food.com/recipe/martha-stewart-chicken-and-kale-casserole-521622 (may not work)