Side Dishescountryliving5.0
Baked Kale Gratin
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.
👥 8 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 35 min👤 Marian Cooper Cairns and Mary Allen Perry📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●dutch oven
- ●oven
- ●whisk
- ●baking dish
📝 Preparation Steps
1
Heat 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.
2
Cook 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.
bacon, chopped4 slices
3
Spoon 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.
4
Bake at 375°F for ⏱️ 40 minutes or until breadcrumbs are golden brown. Let stand ⏱️ 5 minutes before serving.
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