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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- Yields:
- 8 serving(s)
- Prep Time:
- 35 mins
- Total Time:
- 1 hr 15 mins
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
Directions
- 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.
- 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.
- 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.
- Step 4Bake at 375°F for 40 minutes or until breadcrumbs are golden brown. Let stand 5 minutes before serving.
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