Baked Kale Gratin

Name: Baked Kale Gratin
Prep time: 35 min
Total time: 1 h 15 min
Yield: 8 serving(s)
Ingredients: 1 1/2 lb. green curly kale; 4 slices bacon, chopped; 3 tbsp. butter; 1/4 c. minced shallots; 1 small red bell pepper, finely chopped; 3 garlic cloves, minced; 1/4 tsp. red pepper flakes (optional); 3 tbsp. flour; 2 3/4 c. half-and-half; 1 1/4 c. grated Parmesan, divided; 1 1/2 c. coarse fresh breadcrumbs; 2 tbsp. olive oil

By Marian Cooper Cairns and Mary Allen PerryPublished: Oct 3, 2014

3 Ratings

Jump to recipe

Johnny Miller

Yields:

8 serving(s)

Prep Time:

35 mins

Total Time:

1 hr 15 mins

This gratin is inspired by spinach dip. You can substitute collard, turnip, or mustard greens for the kale, but be sure to remove tough thick stems.

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Ingredients

1 1/2 lb. green curly kale
4 slices bacon, chopped
3 Tbsp. butter
1/4 cup minced shallots
1 small red bell pepper, finely chopped
3 garlic cloves, minced
1/4 tsp. red pepper flakes (optional)
3 Tbsp. flour
2 3/4 cups half-and-half
1 1/4 cups grated Parmesan, divided
1 1/2 cups coarse fresh breadcrumbs
2 Tbsp. olive oil

Directions

1. Step 1Heat oven to 375°F. Remove tough stems from kale and chop. Steam kale in a covered large Dutch oven in 1/2 inch of water 7 to 8 minutes until wilted and tender. Remove kale and drain well.
2. Step 2Cook bacon in Dutch oven over medium-high heat 5 to 6 minutes or until crisp; remove bacon, and drain on paper towels, reserving 1 tablespoon drippings in Dutch oven. Melt butter in drippings. Sauté shallots and next 3 ingredients 6 to 7 minutes or until tender and golden. Whisk in flour and cook, whisking constantly, 1 minute. Whisk in half-and-half. Bring to a boil; reduce heat to low and simmer 3 minutes. Remove from heat and stir in 1 cup Parmesan. Fold in kale.
3. Step 3Spoon mixture into a lightly greased 11- x 7-inch or 2-quart baking dish. Stir together breadcrumbs, olive oil, and remaining 1/4 cup cheese; sprinkle over kale mixture.
4. Step 4Bake at 375°F for 40 minutes or until breadcrumbs are golden brown. Let stand 5 minutes before serving.