Food We Love: Kale


A recent article in Us magazine featured a bevy of celebrities including Heidi Klum, Sarah Michelle Gellar, Jennifer Aniston, and even singing diva Bette Midler who are devoted to kale. So what is it about the leafy green that’s taken the world by storm—in particular the world of people whose careers depend on looking their best?

Popularity isn’t exactly a new thing for kale, which has been around for more than 2,000 years. Easy to plant, harvest and propagate, kale was a favorite of both the Romans and the Greeks and continued to be a diet staple in Europe until the Middle Ages when cabbage became the thing to eat.

But now, foodies and nutritionists alike are hailing kale, citing its health benefits as well as its culinary versatility. Kale's nutritional value is impressive. One cup contains 180 percent of the recommended daily does of Vitamin A, 200 percent of Vitamin C, and 1,020 percent of Vitamin K. The fact that it’s high in fiber also means it’s great for dieters as it fills you up so you’re less tempted to nosh on stuff that isn’t so great for you.

This recipe for Kale, Mushroom & Sun-Dried Tomato Lasagnas comes to us from CookinCanuck. You can clean up any spills with Seventh Generation’s Disinfecting Wipes in Lemongrass Citrus. There’s no rinsing required and they’re proven to kill more than 99.9% of household germs.

Kale, Mushroom & Sun-Dried Tomato Lasagna Rolls


  • 12 whole wheat lasagna noodles
  • 3 tsp olive oil, divided
  • 1 small yellow onion, chopped
  • 3 cloves garlic, minced
  • 8 oz. crimini (Baby Bella) mushrooms, sliced
  • 8 oz. shiitake mushrooms, stems removed, sliced
  • 2 cups roughly chopped kale
  • ½  cup (about 1 1/4 oz.) sun-dried tomatoes, chopped
  • 12 oz. low-fat cottage cheese
  • ½ cup finely grated Parmesan cheese, divided
  • 8 fresh basil leaves, thinly sliced
  • ½ tsp dried chile flakes
  • ¾  tsp kosher salt (to taste)
  • ½ tsp freshly ground black pepper
  • 2 ½ cups tomato sauce (your favorite kind)


1. Preheat the oven to 425 degrees F.
2. Bring a large pot of salted water to a boil. Add the lasagna noodles and cook until just tender. Drain the noodles, gently rinse with cold water and lay on a kitchen towels, separated from each other.
3. For the filling, heat 2 teaspoons olive oil in a large frying pan set over medium heat. Add onions and saute until soft, 4 to 5 minutes. Add garlic and saute for additional 30 seconds.
4. Add the remaining 1 teaspoon olive oil and the mushrooms. Cook, stirring occasionally, until the mushrooms are tender, about 5 minutes.
5. Add the kale and cook until the kale is slightly wilted and bright green, about 1 minute. Stir in the sun-dried tomatoes. Transfer the mixture to a large bowl and allow it to cool.
6. Place the cottage cheese in the bowl of a food processor or blender and puree until smooth.
7. Stir the cottage cheese, ¼  cup Parmesan cheese, basil, dried chile flakes, salt and pepper into the mushroom mixture.
8. Lay a few lasagna noodles on a cutting board. Spread 3 heaping tablespoons of the mushroom mixture along each noodle. Starting at one short end, tightly roll up the lasagna noodle and filling.
9. Prepare a 9- by 13-inch baking pan by spreading 1 cup tomato sauce on the bottom. Arrange the lasagna rolls, seam side down. Repeat with the remaining lasagna noodles and filling.
10. Spread additional 1 ½  cups tomato sauce on top, and sprinkle with the remaining Parmesan cheese.
11. Cover with foil and bake for 20 minutes. Remove foil and bake for additional 10 minutes, or until cheese is melted. Remove from oven and let cool for 10 minutes before serving.


About Lisa Ferber
Prolific multidisciplinary satirist, blogger and journalist, Lisa’s nonfiction has appeared in Crain's New York Business, Hypervocal and The New Inquiry. She wrote and stars in the feature film The Sisters Plotz (coming 2014 and based on her hit web series), and her artwork has shown at National Arts Club, Mayson Gallery and Governors Island Art Fair. Find out more about her at

Photo: CookinCanuck