Reviewed: Apr. 8, 2009

This is very good. I used cream of asparagus soup in place of the leek soup and escarole in place of the kale. Very yummy. Will definately be making this again.

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Reviewer:

CLEO

Cooking Level: Intermediate

Living In: Reading, Pennsylvania, USA

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Reviewed: Mar. 18, 2009

i thought this was really great as an easy, fast weeknight meal. i doubled the tuna and kale (we love both) and subbed parmesan for the mozzarella. very good and very adaptable, especially in terms of making it healthy/lo-fat. thanks!

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Ally

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Reviewed: Aug. 6, 2008

This was great! I have a bunch of kale that needed to be used up and this fit the bill perfectly. I did do a few substitutions: I omitted the sherry (the kale steamed itself just fine without any liquid added to the veggies); I didn't have potato leek soup, so I used a can of condensed cream of potato soup instead; I didn't have vegetable stock so I used 1/2 cup of water and 1/2 cup of whole milk. It turned out creamy and had lots of flavor. Thanks for the recipe! It sure beats Tuna Helper :)

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Kristy

Cooking Level: Expert

Home Town: Lino Lakes, Minnesota, USA

Living In: Hopkins, Minnesota, USA

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Reviewed: Jun. 25, 2008

This recipe was amazing! It has now become a new kale favorite. We have an abundance of kale in our garden right now and we will be making this again for sure. I followed the recipe closely and I found that the cooking times for the veggies were too long. I used Campbells Gardennay's Leek and potato soup and some homemade veggie stock. It turned out beautifully. For the next time I might broil the dish for a few minutes to brown the cheese a bit. It might be good with a combination of mozzarella and cheddar or some parm. Yummy, yummy, yummy!

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JenniferC

Cooking Level: Expert

Home Town: Chateauguay, Quebec, Canada

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Reviewed: Feb. 6, 2008

Great recipe! I altered some of the ingredients as I didn't have everything required, but it was still ended up tasting great: * didn't have the soup, so used milk; * added a dash of chilli powder; & * used broccoli instead of kale. I also more than doubled the pasta required (must have bigger appetites than the author!). March 23, 2008 - I have made this recipe several more times with all the ingredients to hand, except I cannot source Kale. Continued using broccoli instead - tastes fantastic. Thanks.

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Reviewer:

soooz

Cooking Level: Beginning

Home Town: Brisbane, Queensland, Australia

Living In: Kimberley, British Columbia, Canada

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Reviewed: Apr. 19, 2007

I really enjoyed the Kale. Fould the flavour a little light. Kids did not like it (Kale) but the adults did. Would cook again but add a bit more cream soup and tuna.

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