banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Kale Gratin

    Share

    Kale Gratin

    2 bunches fresh organic kale, leaves stripped from stems, washed and chopped
    1 large cooking onion, peeled and sliced lengthwise
    1 clove fresh garlic, finely minced 
    1 Tbsp (15 mL) extra-virgin olive oil
    1/4 cup (60 mL) bread crumbs
    1/4 cup (60 mL) freshly grated Parmigiano-Reggiano cheese
    1/4 cup (60 mL) heavy cream (optional)
    Sea salt and freshly ground pepper, to taste

    Advertisement

    Heat oil in a medium pot. Saut onion in pot until tender. Add garlic and cook 2 minutes. Add kale leaves, season and stir, reduce heat to low, and cover. Cook for 1/2 hour, stirring occasionally until tender.

    Heat oven to 375 F (190 C). Transfer kale mixture to a shallow ovenproof dish. If mixture looks dry you can add a bit of water or vegetable stock. For a richer flavour, add 1/4 cup (60 mL) 35 percent whipping cream. Top with bread crumbs and Parmesan cheese. Bake in oven until mixture is bubbling and topping is browned.

    source: "Kale to the Rescue," alive #302, December 2007

    Advertisement

    Kale Gratin

    Directions

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Smoky Lentil Sloppy Joe Stuffed Peppers

    Smoky Lentil Sloppy Joe Stuffed Peppers

    This hearty version of traditional sloppy joes has a tidy helping of sleep-aiding dietary fibre, thanks to its payload of smoky lentils. Swapping out the doughy bun for sweet bell pepper ups the nutritional ante and visual appeal. It’s also superb as leftovers. Smoke and fire Chipotle peppers are ripened red jalapeno chiles that have been smoked and dried. In stores, they’re typically sold in a rich, smoky flavoured adobo sauce. They add fiery, complex flavour to sauces used for pasta dishes, tacos, and any version of sloppy joes.