Kale and Caramelized Onion-Stuffed Shells with Heirloom Tomato Sauce
~ adapted from Victoria ~
For the Heirloom Tomato Sauce, in 1/4 cup olive oil over medium-high heat,
saute 1 cup diced onion,
2 tablespoons minced shallot,
1 tablespoon minced garlic,
and 1/3 cup chopped celery. Cook until tender, 10 minutes, stirring often.
Add 1/2 cup red wine. Cook until almost reduced,
Pour in 1 cup vegetable stock. Season with 1 tablespoon coarse salt, 1 teaspoon black pepper, 2 bay leaves, 2 teaspoons dried chervil, 2 teaspoons dried basil, and 2 teaspoons dried oregano. Reduce heat to medium-low and simmer 20 minutes. Remove from heat, cool to room temperature. Can be stored in the refrigerator for up to 1 week.
In a large saucepan, heat 2 tablespoons olive oil over medium-high heat; cook tender 2 medium chopped yellow onions and 1 minced garlic clove. Stir often,
add 2 medium chopped zucchinis,
16 ounces chopped kale, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Cook uncovered for 20 minutes to cook down and make tender.
After 20 minutes, stir in 8 ounces shredded Fontina cheese. Take off the heat, set aside.
In a small bowl, whisk 2 large eggs, 1 cup sour cream, 1 cup ricotta cheese, 1 cup mozzarella. Add egg mixture to kale mixture; combine well.
Preheat oven to 350 degrees. Oil or butter a 9×13-inch baking dish.
Fill up the dish with stuffed shells, cover with remaining sauce. Sprinkle with 1/2 cup mozzarella or a blend of shredded Italian cheeses and Parmesan.
Bake 30 minutes, top with sweet basil.
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