• 1 lb kale - stemmed, washed thoroughly, and cut in slivers
• 1 med cabbage - stemmed, quartered, slivered, bite size length
• 2 Tbsp olive oil
• 1 medium onion - finely chopped
• 3 garlic cloves - minced or pressed
• 9 sage leaves - chopped
• 2 tsp fresh thyme leaves
• 1 tsp salt
• ground pepper
• 3 eggs
• 1 cup rice - preferably short grain Arborio or brown rice - cooked
• 5 oz. Asiago or Gruyere cheese - grated
• 6 Tbsp bread crumbs
• 2 Tbsp olive oil

1. Heat 2 Tbsp olive oil in large nonstick skillet. Add the onion and cook until tender and translucent, about 5 min. stir int the garlic, sage, and thyme, and cook for 1 min.
2. Stir in the kale and salt and cook in the liquid left from the washing until the kale begins to wilt. Stir often, and when most of the kale has wilted, add the cabbage and 1/2 cup of water. Bring to simmer and cook, stirring often, for 10 min. until the water has evaporated. The kale and cabbage should be wilted and fragrant but still have some texture and color. Add pepper and adjust salt.
3. Beat the eggs in a small bowl. Mix the egg, cheese, and rice in with the vegetables. Stir together well and scrape into a 9×13 baking dish sprayed with nonstick. Sprinkle the breadcrumbs over the top and drizzle with 2 Tbsp olive oil.
4. Bake in 375deg oven for 40-45 min. until firm and browned on the top. Allow to sit for 10-15 min. before serving. Serve hot or warm.

Serves: 6-8      Total cook time: 80min. total (25min skillet+45min oven+10min rest)
Source: New York Times recipes for health 3/7/2009