Get Out of Kale Free
Oct. 25th, 2022 09:24 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Cavolo Nero Gratin.
butter
salt
2 bunches cavolo nero (lacinato or Tuscan kale), stemmed
1 15-oz can cannellini beans, drained
1 clove garlic (Ha! I used... more.)
1/2 tsp pepper
cayenne pepper
3/4 cup creme fraiche
2 oz Gruyere cheese, grated
1 Tbsp bread crumbs
Heat oven to 425. Grease an 8x12" gratin dish with butter.
Bring a large pot of water to a boil on high heat. Add a pinch of salt. Dunk the kale in the boiling water for 2 minutes to blanch. Drain and cool, shaking out any excess water. Chop the kale into bite-size pieces.
In a large bowl, stir together the kale, beans, garlic, pepper, and a pinch of cayenne and salt until combined. Spread the mixture across the bottom of the gratin dish. Scoop the creme fraiche into even dollops on top of the kale. Top with the Gruyere, then sprinkle on the bread crumbs. Bake until the kale is soft and the Gruyere is brown and bubbly, about 30 minutes.
Remove from the oven and let rest for 10 minutes before serving.
What worked: It was fine. Better than I expected, honestly. It served us two as a main dish but might have been better with grilled lamb or beef as a side dish. We added a dash of Aleppo pepper at the end which was a nice touch.
What didn't: We used a 6x10" dish and that worked well; it seems like 8x12" would be a thin layer and might brown excessively.
Will I make it again? Maybe. If the wife wants it; I don't have a strong desire to.
butter
salt
2 bunches cavolo nero (lacinato or Tuscan kale), stemmed
1 15-oz can cannellini beans, drained
1 clove garlic (Ha! I used... more.)
1/2 tsp pepper
cayenne pepper
3/4 cup creme fraiche
2 oz Gruyere cheese, grated
1 Tbsp bread crumbs
Heat oven to 425. Grease an 8x12" gratin dish with butter.
Bring a large pot of water to a boil on high heat. Add a pinch of salt. Dunk the kale in the boiling water for 2 minutes to blanch. Drain and cool, shaking out any excess water. Chop the kale into bite-size pieces.
In a large bowl, stir together the kale, beans, garlic, pepper, and a pinch of cayenne and salt until combined. Spread the mixture across the bottom of the gratin dish. Scoop the creme fraiche into even dollops on top of the kale. Top with the Gruyere, then sprinkle on the bread crumbs. Bake until the kale is soft and the Gruyere is brown and bubbly, about 30 minutes.
Remove from the oven and let rest for 10 minutes before serving.
What worked: It was fine. Better than I expected, honestly. It served us two as a main dish but might have been better with grilled lamb or beef as a side dish. We added a dash of Aleppo pepper at the end which was a nice touch.
What didn't: We used a 6x10" dish and that worked well; it seems like 8x12" would be a thin layer and might brown excessively.
Will I make it again? Maybe. If the wife wants it; I don't have a strong desire to.
