Creamed Kale and Gruyere Gratin
These creamed greens are elevated with nutty Gruyère and the trendiest leafy green of all: kale!
Ingredients
- 2 lb. Tuscan kale, stems discarded, leaves chopped into 1⁄2 inch pieces
- Kosher salt
- pepper
- 2 Tbsp. unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 1/2 c. half-and-half
- 3 oz. Gruyère cheese, shredded
- 1/8 tsp. ground nutmeg
- 1/2 c. Grated Parmesan
- Pinch cayenne
Instructions
- Fill large bowl with ice water. Bring large saucepot of water to a boil. Add 1 tablespoon salt. In 2 batches, cook kale until tender, about 4 minutes. Transfer kale to ice water, then to colander. Using clean towels, squeeze kale very dry.
- Heat oven to 400°F. Heat butter in large skillet on med. Add onion; cook, covered, stirring occasionally until tender, 6 to 8 minutes. Add garlic; cook, stirring, 1 minute.
- Add half-and-half and bring to a simmer. Remove from heat; stir in Gruyère, nutmeg, cayenne, 1⁄4 cup Parmesan, 1⁄2 teaspoon salt and 1⁄4 teaspoon pepper until melted. Fold in kale.
- Transfer to shallow 11⁄2-quart baking dish; sprinkle with remaining 1⁄4 cup Parmesan. Bake until golden brown, 12 to 15 minutes.
Nutrition
Calories: 175kcalCarbohydrates: 10gProtein: 8gFat: 12gSaturated Fat: 8gSodium: 370mgFiber: 2g
Tried this recipe?Let us know how it was!