Creamy Kale Gratin
by Susie Middleton
- 1/2 tsp. butter
- 1 cup fresh breadcrumbs
- 1/4 cup finely grated parmigiano regianno cheese
- 1 tbs. extra-virgin olive oil
- 2 1/4 tsp. kosher salt, more for breadcrumbs
- 1 bunch curly kale
- 1 cup heavy cream
- 1/2 tsp. minced fresh garlic
- freshly ground pepper
- 1 cup grated gruyere or swiss cheese
Preheat the oven to 400 degrees. Rub a 5-or-6 cup shallow baking dish with the butter. In a small bowl combine the breadcrumbs, 2 tablespoons of the Parmigiano cheese, the olive oil, and a pinch of salt.
Fill a wide 4 to 5 quart dutch oven style pot three quarters full with water and 2 teaspoons of salt and bring to a boil. Add kale to the boiling water and start timing immediately. Cook until kale is tender, 5 to 7 minutes. Drain kale in a colander and rinse it with cool water until cool enough to handle. Press and squeeze as much water out of it as possible. Transfer the kale to a mixing bowl by the handful, giving each one last squeeze.
In a small saucepan over medium heat, bring the bream to a boil, watching it carefully. As soon as it boils, turn the heat down, and simmer the cream for 5 minutes. (It will reduce by about a quarter. If it over reduces, add a bit of unreduced heavy cream to it). Take the cream off the heat and stir in the minced garlic, the 1/4 teaspoon kosher salt, and a few grinds of fresh pepper.
Add the remaining Parmigiano and the Gruyere cheese to the mixing bowl of kale. Loosely toss everything together and arrange the mixture evenly in the gratin dish. Pour and drizzle the cream over all and press the greens with a spatula to let the cream surround them. Cover the gratin evenly with the breadcrumb mixture.
Bake the gratin until the crumbs are well browned and the cream has reduced below the top of the gratin, 20 to 25 minutes.