Lunch: Baked Kale Gratin

Recipe by Marian Cooper Cairns and Mary Allen Perry This gratin is inspired by spinach dip. You can substitute collard, turnip, or mustard greens for the kale, but be sure to remove tough thick stems.

This recipe includes fertility superfoods such as:

Kale

Health and fertility benefits of Baked Kale Gratin

Kale is an excellent source of calcium, which has an important role in egg maturation and follicle development in the ovaries.

Ingredients

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

Instructions

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.
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.
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.
Bake at 375 degrees F for 40 minutes or until breadcrumbs are golden brown. Let stand 5 minutes before serving.

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