Basmati Rice & Kale Gratin

2 cups vegetable stock
1 diced red bell pepper
2 cups whole-kernel corn
1 1/4 cups uncooked basmati rice
1 tsp dried thyme
1 lb kale (or mixed greens)
1 1/4 cups part-skim ricotta cheese
2/3 cup grated Parmesan cheese
1/2 tsp salt
1 tsp freshly ground black pepper
1/2 cup bread crumbs
olive oil cooking spray

1) Combine the stock, bell pepper, corn, rice and thyme in a saucepan. Bring to a boil, lower the heat, cover and simmer until the rice is tender, about 15 minutes. Set aside.
2) Preheat the oven to 400F. Wash (but do not dry) the kale, and trim and discard the stems. Place the kale in a large pot, cover and cook over medium-high heat until it wilts, about 5 minutes. (The water on the leaves is sufficient to steam the greens.) Drain and coarsely chop. Fluff the rice mixture with a fork.
3) In a large bowl, combine the cooked kale, the rice mixture, ricotta, half of the Parmesan, salt and black pepper. Place in an oiled, 2-quart gratin dish. Sprinkle with the remaining Parmesan and bread crumbs, and spray well with oil. Bake until golden and bubbling, about 30 minutes.

Review: This recipe originally called for 4 lbs of kale. I grabbed 3 bunches and only had one pound. I can't even imagine using more than a pound. This was okay, not a dish that wowed me. It was a bit dry, so if I make it again, I would try 3 cups of vegetable broth. Oh, and kale is one nasty green to wash. I had a host of bug eggs and one bug hiding in it's many curls. I might recommend using mixed greens, unless you know your kale is cleaner than what I got.