2 bunches kale, trimmed and chopped
1/2 zucchini, shredded*
4 cloves garlic
1.5 cups hearts of palm, chopped finely
1 leek, chopped finely*
1 Tbsp olive oil
1.5 cups plain Greek yogurt OR soy yogurt
2 Tbsp capers*
3 eggs OR 1/3 cup hummus
1 Tbsp fresh oregano
2 Tbsp nutritional yeast*
Salt and pepper to taste
1 tsp smoked paprika*
1 Tbsp pine nuts*
* optional ingredients
Heat the olive oil over medium heat. Add the garlic, leek, zucchini and kale and stir for a few minutes. Add some water, cover and cook for 3 more minutes, or until the kale is dark green.
Meanwhile, beat the eggs/hummus and yogurt together. Mix in the salt, pepper, paprika and nutritional yeast. Spray a casserole dish well.
Mix the kale mixture with oregano, pine nuts, hearts of palm and capers. Pour the yogurt mixture over the vegetables, and stir well. Bake for 30 minutes at 350 degrees.
Serves 8.
