This time of year, you can never go wrong serving a vegetable gratin. The classic winter side dish, a gratin allows the most humble of root vegetables or winter greens to step into the spotlight. Pair with a simple roast chicken, pot roast or grilled pork tenderloin, throw in a green salad, and you have a fool-proof dinner party. The rich, creamy nature of a gratin insures it hearty enough to stand alone as a vegetarian entrée as well.
My only complaint with most gratin recipes is that they feed up to a dozen folks, and we are a family of two. So, I decided to revamp my recipe for spinach gratin, using Tuscan kale, and reduce the recipe to make about four servings, enough for leftovers.
Since I am just back on my feet after two weeks of discomfort from a pinched nerve and muscle spasms in my hip, I knew I had to streamline my method. Standing for any length of time is still not my strong suit. I began by buying a package of organic Tuscan kale that had been washed and chopped. Forget heating the milk in a saucepan – I stuck the glass measuring cup in the microwave. (One less pan to wash later.)
When it came to blanching and shocking the greens, I knew I couldn’t lift a heavy pot of water, nor would I have the energy to fish the kale out of another pot of icy water, let along dry the stuff. A quick nuke in the microwave and my kale was promptly added to my gratin sauce and cooked until just wilting, then turned into my vintage Le Creuset gratin dish – the only one I managed to grab from the too-low cupboard. The topping went on in a heartbeat, once I decided to skip toasting the breadcrumbs.
And, guess what? The gratin came out just fine…
Many thanks to Lynda of “Taste Food” and to Steve of “Oui, Chef”, food-writers extraordinaire, who were the first to inspire me to begin cooking with kale.
- 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
- 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.
I love kale! This sounds a great way to make it and something I wouldn’t have thought of doing, great recipe and inspiration!
Thanks, Jayne, I think I will try this smaller-sized recipe with some other vegetables this winter.
Kale is one of my favorite greens! I love this gratin, and am so glad you’re feeling better!! And your photo came out GREAT!!!!!
I really am feeling better and it’s so fun to be back blogging again.
This looks so good … I may just have to give this one a go 🙂
Hope you try it –
OMG- this looks so good. I think it’ll be tested in my kitchen soon!
Love this! I’m starting to branch out and eat more kale and chard. I’m glad to see that you are getting back on your feet, my friend.
Me too – I even have Larry enjoying winter greens now.
Gorgeous. I am making this tonight!
Thanks for the original inspiration!
What a lovely revision whether you are nursing an injury or just short on time or in our case, both!!!
Glad you are back on your feet.
Thanks, Beth, looking forward to chatting with you after the holidays.
Looks delicious, Liz! I especially like that gratins can scale up easily. A week from Wednesday, I need to serve dinner to 150-200 people (long story). I’m looking for recipes I can make in bulk. I think kale gratin may work very easily, do you?
If you have any other suggestions on what I can make to “feed a crowd,” I’m seriously scouring the web for suggestions.
Thanks!
[K]
Maybe roast several turkeys? Or a baked pasta casserole – as many as you need…Giant salad(s)…
Liz, this is a brilliant rendition of a kale gratin. Love that you scaled it for a duo. Perfect!
–Your friendly Southern California farmers at Cut `n Clean Greens
https://www.facebook.com/Cut.n.Clean.Greens
I would eat just about anything in a gratin, but this kale would be among my favorites.
You inspired me, Steve –
That Steve always pushing the kale! GREG
He’s a terrific chef, that Steve…
Ohmy! Sounds delicious. Pinning for later. 🙂
I kind of forgot about this dish – it’s pretty good.