Make Ahead

Kale Gratin

by:
November 18, 2010
4.6
5 Ratings
Kale Gratin
  • Serves 6-8
Author Notes

I can't resist a lovely bunch of kale at the farmer's market! For weeknight meals I usually just braise it with garlic but adding cheese and a creamy sauce makes this dish absolutely magical...and perfect for a holiday spread! —AnEdibleMosaic

What You'll Need
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 Gruyère 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 sauté 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.
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4 Reviews

Lindsay M.
Lindsay M. October 20, 2019
Absolutely loved this recipe! I used about 5 oz of gruyere cheese instead of 2 oz and also added panko breadcrumbs with a drizzle of olive oil on top. Served this with steak and potatoes, it was a hit!
 
Transcendancing
Transcendancing December 28, 2014
Wow, this was exceptional, simple and delicious. I served this instead of potatoes at our Christmas feast because we still wanted something cooked and creamy and cheesy. So good!
 
Stefani
Stefani March 30, 2014
I am trying your recipe for the first time tonight - also a first time using Kale and eating it. How much of the recipe can you make ahead? Was wondering if I could at least start the sauce way before dinner - then finish it up near serving time
 
Faith G.
Faith G. March 30, 2014
Stefani, This should be fine if you want to make the sauce ahead of time and then combine it with the greens and bake it before dinner. Hope you enjoy it!