Green Bean Casserole Your Way!

Don't be afraid to use other greens for this casserole, make it however you like! Try spinach, or rich Tuscan kale, or even collards. If you don't like peas, use the traditional green beans, or be daring and try asparagus! This rule is so versatile it would be hard to mess up!


2 table spoons olive oil

3 tablespoons unsalted butter

2 shallots, chopped

3 cloves garlic, chopped

8 oz bella mushroom, chopped

Salt and Pepper to taste

2 teaspoons fresh sage, chopped (or 1 teaspoon dried)

6 cups kale, roughly chopped

4 tablespoons flour (one more if needed)

8 ounces chicken broth

½ cup half-and-half

7-8 ounces of frozen peas, about half a bag

Melt the butter in skillet over medium-high heat, add olive oil. Add the shallots, garlic, mushrooms, salt and pepper, and dried sage if using, cook until just softened. Add the flour and stir to coat. Add the chicken stock, and fresh sage if using, whisking vigorously to smooth out any lumps. Whisk in the half-and-half. Bring to a simmer and cook for 3 minutes. Check the seasoning and adjust with more salt and pepper as needed. Turn off the heat, add the frozen peas and stir.

Pour the mixture into a small casserole dish, bake for 25 minutes at a 375 degree oven. Take casserole out of oven and sprinkle 1 cup of fried onions on top. Put back into the oven for 5 minutes or until onions are golden.