Braised Kale Gratin

Name: Braised Kale Gratin
Yield: serves 4 to 6 as a side dish
Ingredients: 3/4 cup short-grain brown rice; 2 bunches dinosaur kale (about 10 leaves per bunch); 2 1/2 tablespoons extra-virgin olive oil; 1 small yellow onion, chopped; 1/2 cup Chicken Stock (page 230) or store-bought low-sodium chicken broth; 1 cup milk; 1 1/2 teaspoons kosher salt; 1/4 teaspoon freshly ground black pepper; Pinch of nutmeg; 1 large egg plus 1 large egg yolk; 7 ounces semihard cheese (page 23), shredded (1 3/4 cups); 1/4 cup fresh bread crumbs

December 22, 2011

KALE SEEMS TO INTIMIDATE PEOPLE. Maybe it’s the large dark green leaves and the tough thick stalks that spill over the grocery bins. Whatever the reason, it’s a shame. Leafy kale is one of the most nutritious vegetables around and extremely versatile. This recipe takes a detour from the classic gratin: Brown rice replaces potatoes, and the earthiness of the kale creates a healthy, hearty side dish. You can use any variety of kale in this dish, but my favorite is the dinosaur variety for its full flavor.

Recipe notes

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