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Creamy Kale Gratin

Creamy Kale Gratin

2 T. Kosher salt, more if needed
6 T. butter, plus for baking dish
½ c. chopped Vidalia onion
2 whole cloves
¼ c. flour
2 c. whole milk
1 ½ lbs. kale, rough chop
½ c. plus 2 T. grated Parmigiano-Reggiano
½ t. grated fresh nutmeg
Fresh ground black pepper

  1. Bring 8 qts. of water to boil with the 2 T. salt. Set up an ice bath in a large bowl.
  2. Preheat oven 375.
  3. In heavy-bottomed saucepan, melt butter.
  4. Add onion and cloves and cook until golden, about 10 minutes.
  5. Add flour and stir until light golden brown.
  6. Gradually whisk in milk and cook until mixture boils and thickens, about 10 minutes.
  7. Reduce heat to low and simmer, whisking frequently, for another 5 minutes. Remove cloves.
  8. Add kale to boiling water and cook until just wilted and tender, about 2 minutes.
  9. Drain and transfer to ice bath to cool for 5 minutes. Drain well.
  10. Roll up kale in kitchen towel and squeeze out as much liquid as possible.
  11. Finely chop kale.
  12. Add to the warm sauce.
  13. Add ½ c. of cheese and nutmeg.
  14. Season with salt and pepper. Mix well.
  15. Pour into buttered gratin dish.
  16. Top with remaining 2 T. cheese and bake for 30 minutes or until bubbly.
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