Creamed Kale

9 ingredients
4 steps

Ingredients

  • 2 pounds Tuscan kale, stems discarded, leaves chopped into 1/2 inch pieces
  • 1 dash salt
  • 1 dash pepper
  • 2 tablespoons butter
  • 1 onion, finely chopped
  • 3 ounces Gruyere cheese, shredded
  • 1/8 teaspoon ground nutmeg
  • 1/2 cup Grated Parmesan
  • 1 pinch cayenne

Directions

  1. 1
    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.
  2. 2
    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.
  3. 3
    Add half-and-half and bring to a simmer. Remove from heat; stir in Gruyere, nutmeg, cayenne, 1/4 cup Parmesan, 1/2 teaspoon salt and 1/4 teaspoon pepper until melted. Fold in kale.
  4. 4
    Transfer to shallow 11/2-quart baking dish; sprinkle with remaining 1/4 cup Parmesan. Bake until golden brown, 12 to 15 minutes.

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