It always feels like somewhat of a personal triumph when we somehow manage to come across a healthy food that we actually enjoy eating. This occurrence is, unfortunately, a bit too rare for comfort; that is, until we come across a dish as outlandishly satisfying as this amazing recipe for creamed kale gratin casserole. Never before have we so enjoyed the simple combination of kale, parmesan, and cream, all brightened up with some incredible (and surprising) spices and a dash of white wine.
Kale is a wonderfully underrated ingredient, as it can easily turn out tough and bland if not cooked correctly. However, kale is actually very easy to cook up to produce a wonderful product that is the perfect accompaniment to any family dinner. Even the kids will be hard-pressed to find any fault in this masterful veggie delight!
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Creamed kale gratin casserole
Preparation time: 10 minutes
Total time: 55 minutes
Serves: 4-6
Total time: 55 minutes
Serves: 4-6
Ingredients
20 oz (565g) kale, leaves roughly chopped
1 large white onion, sliced
2 cloves garlic, minced
4 tablespoon butter
1 tablespoon flour
1 cup (225ml) cream
1 cup (225ml) milk
1/2 cup (112ml) white wine
1/2 teaspoon cayenne
1/4 teaspoon nutmeg
1/2 teaspoon paprika
2 cups (450g) grated parmesan cheese
1/2 cup bread crumbs
1 teaspoon salt
1/2 teaspoon pepper
20 oz (565g) kale, leaves roughly chopped
1 large white onion, sliced
2 cloves garlic, minced
4 tablespoon butter
1 tablespoon flour
1 cup (225ml) cream
1 cup (225ml) milk
1/2 cup (112ml) white wine
1/2 teaspoon cayenne
1/4 teaspoon nutmeg
1/2 teaspoon paprika
2 cups (450g) grated parmesan cheese
1/2 cup bread crumbs
1 teaspoon salt
1/2 teaspoon pepper
Directions
1. Bring a large pot of water to a boil and blanch the kale leaves for 1 minutes before draining. Preheat your oven to 350°F (175°C) and lightly grease a 3-quart casserole dish or 9" x 13" casserole pan. Spread the blanched kale out into the bottom of the pan.
1. Bring a large pot of water to a boil and blanch the kale leaves for 1 minutes before draining. Preheat your oven to 350°F (175°C) and lightly grease a 3-quart casserole dish or 9" x 13" casserole pan. Spread the blanched kale out into the bottom of the pan.
2. In a large frying pan, melt the butter and add the sliced onion and garlic. Saute until the onions become soft and translucent. Pour the white wine over the onions and continue to cook until the wine has mostly evaporated. Stir in the flour, milk, cream, cayenne, nutmeg, paprika, salt, pepper and 1 cup of the parmesan cheese. Stir until the mixture is combined and then pour the sauce over the kale.
3. Mix the remaining parmesan cheese with the bread crumbs and sprinkle over the kale. Place the casserole into the oven, covered, and bake for 45 minutes.
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Pro tip: This is a brilliant dish to use as a base for any leftover roast chicken. Simply shred it in your hands and add it in with the kale. You can also try it with cubed ham or even crispy bacon pieces!