Creamy Scalloped Potatoes With Kale
Creamed Kale Gratin
Jul 12, 2013
Instead of the expected spinach, kale delivers iron-rich goodness in an irresistibly gooey casserole.
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Prep Time: 0 hours 30
large Vidalia onions
6 tbsp. butter
1 1/4 tsp.
3/4 tsp. Freshly ground pepper
5 tsp. all-purpose flour
1 1/2 c. heavy cream
3/4 tsp. lemon zest
1/2 tsp. ground nutmeg
Grated Parmesan cheese
- In a 3-quart pot over high heat, bring 2 1/2 quarts water to a boil. Working in 2 batches, blanch kale for 30 seconds. Transfer each batch to a colander and let drain until cool. Squeeze kale to remove excess water, then chop roughly and reserve.
- Preheat oven to 350 degrees F. Meanwhile, in a large skillet over medium heat, cook onions, butter, 1/2 teaspoon salt, and freshly ground pepper, stirring frequently, until onions are soft and caramelized, about 25 minutes. Add flour and stir. Add wine and bring to a simmer. Add cream, milk, zest, nutmeg, and cayenne, and simmer for 2 more minutes. Add 1 1/2 cups cheese, reserved kale, and remaining salt, and stir to combine.
- Pour kale mixture into a 2 1/2-quart baking dish and sprinkle on remaining cheese. Bake until bubbling and brown, 45 to 50 minutes. Serve immediately.
Video: Best Kale Recipe -- Creamed Kale
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Date: 30.11.2018, 21:35 / Views: 81462