2tablespoonscanola oil plus more for oiling baking dishplus more for oiling baking dish
1large bunchkalestems removed, coarsely chopped
3cupscooked brown rice
2cupsshredded Cheddar cheese
Salt and freshly ground black pepperto taste
3mediumtomatoessliced to create 12 slices
Preheat oven to 375 degrees. Lightly oil a large baking dish such as a 13 x 9-inch pan.
Heat oil in a large skillet or saute pan over medium-high heat. Add the onion, reduce heat to medium and cook 7 to 8 minutes or until softened.
Add the garlic and kale. Continue cooking, stirring often until the kale is wilted. Transfer to a large bowl and let cool.
Add the brown rice and Cheddar cheese. Add salt and black pepper to taste. Stir in eggs and milk.
Transfer mixture to the prepared baking dish and smooth the top. Top with sliced tomatoes.
Bake for 45 minutes to 1 hour or until set.
Prep time does not include cooking the brown rice. To make 3 cups of cooked brown rice, use the instructions for 4 servings on the package of uncooked brown rice.MAKE AHEAD: Can be made ahead and assembled 1 day ahead of time. Let sit at room temperature while the oven preheats. Bake as directed.FREEZER-FRIENDLY: Can be frozen after being baked. Cut into portions or freeze whole for 1-2 months. Thaw in the refrigerator then reheat in the microwave or oven at 350 degrees until heated through.