Ingredients

The following ingredients have 7 Servings
  • 1 tablespoon canola oil
  • 2 large cloves garlic, minced
  • 1 cup water
  • 6-7 ounces kale, washed, stem removed, and chopped (about 8 c chopped)
  • 1/3 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 1/2 tablespoons butter, plus more to grease the pan
  • 1 1/2 tablespoons all-purpose flour
  • 1 1/2 cups whole milk
  • Pinch freshly grated nutmeg
  • 2 ounces Gruyère cheese, finely shredded
  • 1 ounce Parmigiano-Reggiano cheese, finely shredded

Instruction

  • Preheat oven to 375F; grease a medium-sized gratin dish with butter.
  • In a large, deep-sided pan with a lid, heat oil over medium heat; once hot, add garlic and sauté 30 seconds. Add 1 c water, turn heat up to between medium-high and high, and add kale. Add 1/3 tsp salt and 1/8 tsp pepper; cover pan and cook 5 minutes, stirring occasionally. Drain greens to remove water; put greens back into the pan they were cooked in.
  • Mix shredded cheeses together; set aside 1/2 c to use as topping. In a medium saucepan over medium heat, melt butter; whisk in flour and cook 1 minute. Whisk in milk and a pinch freshly grated nutmeg; bring up to a boil, then turn heat down and simmer 1 minute. Turn off heat and whisk in shredded cheeses, except reserved 1/2 c for topping. Taste cheese sauce and add salt and pepper as desired.
  • Pour cheese sauce onto greens and stir to combine. Transfer greens and sauce to prepared gratin dish and spread out in an even layer; top with reserved 1/2 c cheese. Bake 20 minutes until cheese bubbles. Preheat broiler and broil a couple minutes until cheese is browned in spots.