Creamed Kale and Gruyere Gratin

Name: Creamed Kale and Gruyere Gratin
Prep time: 25 min
Total time: 1 h 5 min
Yield: 8
Ingredients: 2 lb. Tuscan kale, stems discarded, leaves chopped into 1⁄2 inch pieces; Kosher salt; pepper; 2 tbsp. unsalted butter; 1 medium onion, finely chopped; 2 cloves garlic, finely chopped; 1 1/2 c. half-and-half; 3 oz. Gruyère cheese, shredded; 1/8 tsp. ground nutmeg; 1/2 c. Grated Parmesan; Pinch cayenne

By The Good Housekeeping Test KitchenPublished: Oct 30, 2017

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mike garten

Yields:

Active Time:

25 mins

Total Time:

1 hr 5 mins

These creamed greens get fancy with nutty Gruyère and the trendiest leaf of all: kale!

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Ingredients

2 lb. Tuscan kale, stems discarded, leaves chopped into 1⁄2 inch pieces
Kosher salt
pepper
2 Tbsp. unsalted butter
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1 1/2 cups half-and-half
3 oz. Gruyère cheese, shredded
1/8 tsp. ground nutmeg
1/2 cup Grated Parmesan
Pinch cayenne

Directions

1. Step 1 Fill large bowl with ice water. Bring large saucepot of water to a boil. Add 1 tablespoon salt. In 2 batches, cook kale until tender, about 4 minutes. Transfer kale to ice water, then to colander. Using clean towels, squeeze kale very dry.
2. Step 2Heat oven to 400°F. Heat butter in large skillet on med. Add onion; cook, covered, stirring occasionally until tender, 6 to 8 minutes. Add garlic; cook, stirring, 1 minute.
3. Step 3 Add half-and-half and bring to a simmer. Remove from heat; stir in Gruyère, nutmeg, cayenne, 1⁄4 cup Parmesan, 1⁄2 teaspoon salt and 1⁄4 teaspoon pepper until melted. Fold in kale.
4. Step 4Transfer to shallow 11⁄2-quart baking dish; sprinkle with remaining 1⁄4 cup Parmesan. Bake until golden brown, 12 to 15 minutes.