Baked Kale Gratin

Total Time:
Level: Moderate
Serves: 8


  • 1½ lb. green curly kale
  • 4 slice bacon
  • 3 tbsp. butter
  • ¼ c. shallots
  • 1 small red bell pepper
  • 3 clove garlic
  • ¼ tsp. red pepper flakes (optional)
  • 3 tbsp. flour
  • 2¾ c. half-and-half
  • 1¼ c. grated Parmesan
  • 1½ c. coarse fresh breadcrumbs
  • 2 tbsp. olive oil


  1. Heat oven to 375 degrees F. Remove tough stems from kale and chop. Steam kale in a covered large Dutch oven in 1/2 inch of water 7 to 8 minutes until wilted and tender. Remove kale and drain well.
  2. Cook bacon in Dutch oven over medium-high heat 5 to 6 minutes or until crisp; remove bacon, and drain on paper towels, reserving 1 tablespoon drippings in Dutch oven. Melt butter in drippings. Sauté shallots and next 3 ingredients 6 to 7 minutes or until tender and golden. Whisk in flour and cook, whisking constantly, 1 minute. Whisk in half-and-half. Bring to a boil; reduce heat to low and simmer 3 minutes. Remove from heat and stir in 1 cup Parmesan. Fold in kale.
  3. Spoon mixture into a lightly greased 11- x 7-inch or 2-quart baking dish. Stir together breadcrumbs, olive oil, and remaining 1/4 cup cheese; sprinkle over kale mixture.
  4. Bake at 375 degrees F for 40 minutes or until breadcrumbs are golden brown. Let stand 5 minutes before serving.
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