A streamlined recipe for a kale gratin that serves 2, generously.
Ingredients
2 tablespoons unsalted butter
1 small yellow onion, chopped
2 tablespoons unbleached all-purpose flour
1½ cups whole milk
1 pinch freshly grated nutmeg
1 pinch cayenne pepper
¾ cup grated Gruyére cheese
1 10-ounce package of organic Tuscan kale
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
½ cup panko breadcrumbs
2 tablespoons freshly grated parmesan cheese
sweet Hungarian paprika
1 tablespoon unsalted butter, chopped
Instructions
Preheat the oven to 375 degrees.
Heat the milk in a glass measuring cup for i minute in the microwave.
Melt the butter in a large skillet. Add the chopped onion and cook over medium heat until the onion is wilted but not browned, about 5 minutes. Add the flour and hot milk. Whisk sauce until it thickens and will coat the back of a spoon. Add the nutmeg and cayenne. Stir and turn off the heat.
Stir in the Gruyére.
Open one small end of the bag of kale and microwave on high for 1 minute.
Add kale, salt and pepper to gratin. Turn on the heat and cook kale in the sauce for 3 minutes, just until it begins to wilt. Turn into an 8-inch glass baking dish or similar sized gratin dish.
Combine the panko and parmesan and sprinkle over the gratin. Dust with paprika. Top with pieces of butter.
Cook 25 - 30 minutes or until bubbling.
Recipe by Liz The Chef at https://lizthechef.com/tuscan-kale-gratin-for-two/