Chicken and Kale Casserole

Yesterday, I proselytized on behalf of that healthiest of winter greens....kale. 

Today, I submit the proof.  A delicious cheesy casserole that is the perfect autumnal comfort food.

Chicken and Kale Casserole
Makes 8 servings.
From Everyday Food.

3/4 pound large pasta shells
2 tablespoons unsalted butter
1 large onion, diced
3 garlic cloves, minced
2 bunches kale (about 1 1/2 pounds), stems and ribs removed and leaves coarsely chopped
2 cups chopped cooked chicken
1 container (48 ounces) part-skim ricotta
Splash of lemon juice
3/4 cup grated Parmesan

Preheat oven to 350°.  In a large pot of boiling salted water, cook the pasta shells. Drain and return to the pot.

In a large skillet, melt the butter over medium-high heat.  Add onion and cook until onion is beginning to soften, about four minutes.  Add the garlic and cook, stirring constantly, for about 30 seconds.  Add the kale, cover and let cook until almost tender, about 5 minutes.  Transfer the vegetable mixture to the pot with the pasta.

Stir in the chicken, ricotta, and 1/2 cup of the Parmesan.  Season to taste with salt and pepper.  Transfer mixture to a 9-by-13 baking dish.  Top with the remaining 1/4 cup Parmesan.  Bake until the casserole is heated through and the top is golden, about 30 minutes.