Creamy Kale Gratin with Aged Cheese
- 4 large eggs
- 400g / 14.1 oz fresh kale, stems removed and discarded, leaves coarsely chopped
- 200g / 7 oz grated aged cheese, preferably Parmesan or Cheddar
- 1 large yellow onion, chopped
- 2 cloves of garlic, peeled and minced
- 250ml / 1 cup heavy cream or half-and-half
- 1 tsp honey
- 1 tsp chili powder
- 1 white part of 1 leek, chopped
- Olive oil for frying
- Salt and pepper to taste
1. Preheat your oven to 400°F (200°C).
2. Remove the tough stem from the kale and chop it coarsely then boil the kale in salted water until tender about 2-3 minutes drain and squeeze out as much water as possible.
3. Peel and chop the onion garlic and leek heat some olive oil in a pan and sauté the chopped vegetables until they are soft and fragrant.
4. Add the chili powder honey and drained kale to the pan cook for another 2-3 minutes stirring occasionally.
5. Divide the kale mixture into a small baking dish about 6x8 inches or 15x20 cm.
6. In a separate bowl whisk together the eggs heavy cream or half-and-half salt and pepper pour the mixture over the kale.
7. Top with the grated aged cheese and bake in the middle of the oven for about 20 minutes or until the cheese has melted and the top is golden brown serve warm.
- oven
- saucepan
- baking dish
- whisk
- spoon
- cutting board
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