This recipe comes from Renee Erickson's A Boat, A Whale, and A Walrus. I love that it doesn't ask you to precook your greens, so the bottom layer gets soft and creamy and the top becomes crispy, like a bunch of kale chips fused together with cheese. —Marian Bull
6 to 8, as a side
medium (or 2 large) bunches lacinato kale, ribs removed, torn into roughly 3-inch pieces
freshly grated nutmeg
Freshly cracked black pepper
sharp cheddar cheese (use the good stuff!)
Pile the kale in a 9 x 13-inch baking dish (or something a bit larger). It will seem like an overabundance of kale, towering above the pan's edge, but you want it all. Season the kale with the nutmeg and salt and pepper (to taste), then carefully drizzle the cream over it. Spread out the cheese slices over the kale.
Place the gratin dish on a baking sheet to catch any cream that drips out as the gratin cooks. Bake for 50 minutes to 1 hour; you want the cream to thicken and the cheese to brown nicely. The outer shell of kale will crisp up, like kale chips -- you want this!
Let the gratin cool for a few minutes, then serve.