Kale Gratin with Parmesan Bread Crumbs

This no-guilt gratin skips the cream, but still boasts big flavor thanks to a topping of toasty bread crumbs.

Ingredients:
2 pounds (about 2 bunches) kale, tough stems removed, leaves chopped*
1½ cups fresh whole-wheat sourdough bread crumbs
½ cup grated Grana-style cheese
3 tablespoons olive oil
2 cloves garlic, minced
Sea salt

Method:
1. Preheat the oven to 375°.

2. In a bowl, stir together the bread crumbs, cheese and 1 tablespoon of the oil until well-blended.

3. In a large frying pan, warm the remaining 2 tablespoons olive oil over medium heat. Add the garlic and cook, stirring occasionally, until fragrant but not browned, about 1 minute. Add the kale and sprinkle with a healthy dash of salt. Stir until the kale is wilted and coated with oil. Add ¼ cup water, cover and steam until the kale is tender, 6-10 minutes. Transfer to a shallow baking dish and smooth the top. Sprinkle with the bread crumb mixture.

4. Bake until the bread crumbs are golden brown, about 15 minutes. Let cool slightly and serve.

*Feel free to mix different varieties of kale together, such as this week’s curly and Lacinato varieties.

this week's recipes
summery salads

feature story
cheese please

from the farm
photo gallery

archives