Creamed Kale Gratin

Name: Creamed Kale Gratin
Prep time: 30 min
Total time: 1 h 30 min
Yield: 8 serving(s)
Ingredients: 4 bunch kale (about 1 3/4 pounds), washed and thick stems removed; 1 1/2 large Vidalia onions (about 1 1/4 pounds), thinly sliced; 6 tbsp. butter; 1 1/4 tsp. salt; 3/4 tsp. freshly ground pepper; 5 tsp. all-purpose flour; 1/3 c. white wine; 1 1/2 c. heavy cream; 1 c. milk; 3/4 tsp. lemon zest; 1/2 tsp. ground nutmeg; 1/8 tsp. cayenne pepper; 2 c. grated Parmesan cheese (about 8 ounces)

Instead of the expected spinach, kale delivers iron-rich goodness in an irresistibly gooey casserole.

By Amy ThielenPublished: Jul 12, 2013

Be the first to review!

Jump to recipe

John Kernick

Yields:

8 serving(s)

Prep Time:

30 mins

Total Time:

1 hr 30 mins

Cal/Serv:

400

Advertisement - Continue Reading Below

Ingredients

4 bunch kale (about 1 3/4 pounds), washed and thick stems removed
1 1/2 large Vidalia onions (about 1 1/4 pounds), thinly sliced
6 Tbsp. butter
1 1/4 tsp. salt
3/4 tsp. freshly ground pepper
5 tsp. all-purpose flour
1/3 cup white wine
1 1/2 cups heavy cream
1 cup milk
3/4 tsp. lemon zest
1/2 tsp. ground nutmeg
1/8 tsp. cayenne pepper
2 cups grated Parmesan cheese (about 8 ounces)

Directions

1. Step 1In a 3-quart pot over high heat, bring 2 1/2 quarts water to a boil. Working in 2 batches, blanch kale for 30 seconds. Transfer each batch to a colander and let drain until cool. Squeeze kale to remove excess water, then chop roughly and reserve.
2. Step 2Preheat oven to 350°F. Meanwhile, in a large skillet over medium heat, cook onions, butter, 1/2 teaspoon salt, and freshly ground pepper, stirring frequently, until onions are soft and caramelized, about 25 minutes. Add flour and stir. Add wine and bring to a simmer. Add cream, milk, zest, nutmeg, and cayenne, and simmer for 2 more minutes. Add 1 1/2 cups cheese, reserved kale, and remaining salt, and stir to combine.
3. Step 3Pour kale mixture into a 2 1/2-quart baking dish and sprinkle on remaining cheese. Bake until bubbling and brown, 45 to 50 minutes. Serve immediately.