Kale Gratin

Name: Kale Gratin
Ingredients: 1 tablespoon canola oil; 2 large cloves garlic, minced; 1 cup water; 6-7 ounces kale, washed, stem removed, and chopped (about 8 c chopped); 1/3 teaspoon salt; 1/8 teaspoon pepper; 1 1/2 tablespoons butter, plus more to grease the pan; 1 1/2 tablespoons all-purpose flour; 1 1/2 cups whole milk; pinch freshly grated nutmeg; 2 ounces Gruyere cheese, finely shredded; 1 ounce Parmigiano-Reggiano cheese, finely shredded

12 ingredients

4 steps

Ingredients

1 tablespoon canola oil
2 large cloves garlic, minced
1 cup water
6-7 ounces kale, washed, stem removed, and chopped (about 8 c chopped)
1/3 teaspoon salt
1/8 teaspoon pepper
1 1/2 tablespoons butter, plus more to grease the pan
1 1/2 tablespoons all-purpose flour
1 1/2 cups whole milk
pinch freshly grated nutmeg
2 ounces Gruyere cheese, finely shredded
1 ounce Parmigiano-Reggiano cheese, finely shredded

Directions

1

Preheat oven to 375F; grease a medium-sized gratin dish with butter.
2

In a large, deep-sided pan with a lid, heat oil over medium heat; once hot, add garlic and saute 30 seconds. Add 1 c water, turn heat up to between medium-high and high, and add kale. Add 1/3 tsp salt and 1/8 tsp pepper; cover pan and cook 5 minutes, stirring occasionally. Drain greens to remove water; put greens back into the pan they were cooked in.
3

Mix shredded cheeses together; set aside 1/2 c to use as topping. In a medium saucepan over medium heat, melt butter; whisk in flour and cook 1 minute. Whisk in milk and a pinch freshly grated nutmeg; bring up to a boil, then turn heat down and simmer 1 minute. Turn off heat and whisk in shredded cheeses, except reserved 1/2 c for topping. Taste cheese sauce and add salt and pepper as desired.
4

Pour cheese sauce onto greens and stir to combine. Transfer greens and sauce to prepared gratin dish and spread out in an even layer; top with reserved 1/2 c cheese. Bake 20 minutes until cheese bubbles. Preheat broiler and broil a couple minutes until cheese is browned in spots.