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Author Notes: You can't go wrong serving a vegetable gratin this time of year. My only complaint is that most recipes serve up to a dozen folks, and we are a family of two. So I adapted my gratin recipe to make about four servings, enough for leftovers. Healing from a hip injury, I streamlined the cooking method by buying pre-washed packaged kale and - gasp - cooking it in the microwave. - Lizthechef
Serves two, generously
- 2 tablespoons unsalted butter
- 1 small yellow onion, chopped
- 2 tablespoons all-purpose unbleached white flour
- 1 1/2 cup whole milk
- 1 pinch freshly ground nutmeg
- 1 pinch cayenne pepper
- 3/4 cups Gruyere cheese, coarsely grated
- 1 10-ounce package washed and chopped organic Tuscan kale
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/2 cup panko breadcrumbs
- 2 tablespoons Parmesan cheese, finely grated
- sweet Hungarian paprika
- 1 tablespoon unsalted butter, chopped
- Preheat the oven to 375 degrees.
- Heat the milk, using a glass measuring cup, for 1 minute on high in the microwave.
- Melt the butter in a large skillet. Add the chopped onion and cook over medium heat until the onion is limp but not browned, about 3-4 minutes. Add the flour and hot milk. Whisk sauce until it thickens and will coat the back of a wooden spoon. Add the nutmeg and cayenne. Stir and turn off the heat.
- Add the Gruyere and stir to combine.
- Open one small end of the bag of kale and microwave on high for 1 minute.
- Add the kale, salt and pepper to the gratin. Turn the heat back on and cook until the kale begins to just wilt, about 3 minutes.
- Turn into an 8-inch glass baking dish or similarly sized gratin dish. Combine the panko and parmesan, then sprinkle over the gratin. Dust with paprika and dot with butter.
- Cook 25-30 minutes, until hot and bubbling.
- This recipe was entered in the contest for Your Best Dark, Leafy Greens