Thursday, July 31, 2014

Kale Gratin

Rachel, who picks up at Phipps Farmers Market, shared this great use for all the abundant kale we've had recently.

"We loved having the abundance of kale. We used it all in tonight's dinner.  Since the weather was a little cooler I made a kale gratin.  I followed the steps I use for potato gratin but used only kale.  We had some fresh brown bread and chopped heirloom tomatoes and sliced cucumber on the side.  There should have been leftovers but there weren't!  Both kids and adults devoured it!" 



Saute one candy onion in 1T olive oil and 1T butter until lightly brown.  

Add handfuls of de-veined and chopped kale to the pan.  As it cooks down add additional handfuls until all of the kale is added into the pan.  Sprinkle 2t of salt over the kale, add lid and cook over medium to let the kale soften and cook down.  

In a saucepan, melt another 4T of butter over medium high until foaming.  Add 1/4 c of flour, stir until combined.  Slowly add about 1/2 cups of low fat milk and 1/2 c of cream.  Grate fresh nutmeg into the white sauce.  

Remove lid from the kale to cook off any water.  Pour the white sauce over the kale, stir and cook for a few minutes.  Add a 1/4 c of grated Parmesan cheese to the kale and cream.  Season with salt and pepper to taste.  

Transfer the mixture into a baking dish and top with shredded gruyere.  Cook on 350 until bubbling, switch to the broiler to brown the top.  Serve hot. 

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