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