Cheesy Kale Bake
Ingredients:
Portion size 1/2 cup
Number of portions 100
4lbs Raw Onions
1/4th Cup Vegetable Oil
6lbs Kale
3 Gallons + 3 Quarts of tap water
1/4th cup Olive Oil
2lbs Cheddar Cheese (Reduced Fat)
1 Cup Dry Grated Bread Crumbs, Plain
1 Cup Dry Grated Parmesan Cheese
3lbs and 4oz of Whole Wheat Pasta
Trim and peel onions. Cut into medium dice ( 1/2 inch)
Heat canola in kettle or oven until golden brown
Wash kale, drain but do not dry
Cook pasta in water until el dente - do not over cook - drain and rinse
Put pasta in large bowl - add olive oil to coat
For kitchens with a stove top - onions can be placed in a brazer on the stove
Kitchens with only one kettle - boil pasta first - remove from kettle - shock with water - hold in large bowl.
Kale:
Working in batches add the chopped kale to the onions stirring and tossing until it shrinks before adding more . kale should be wilted but bright green wilted and tender on a low heat
Transfer to large bowl and cool
Add kale mixture to pasta, add cheddar cheese
Divide into two full 2" deep pans
Breading:
In a small bowl toss the bread crumbs and parmesan together
Sprinkle half the mixture on each full sized pan
Bake until golden brown with a internal temp of 140 degrees (about 20-25 min)
Hold for service at 135 degrees