Kale Au Gratin

Look, I eat about a zillion pounds of veggies every week, and I figure that fact more than makes up for my penchant for cream and butter and pork fat. So, certainly this recipe is a bit heavy, and yes, you could make it heart healthier, but a little cream and salt sure does make the green food go down easier.

Loads of greens – a bunch of kale, maybe some spinach, chard, whatever you have left over
1 C grated Parm
Breadcrumbs from one slice bread
3 T butter
3 T flour
1.5 C stock
1/2 C cream
Rinse the greens, remove tough stems, and add to a pan with the water still clinging to the leaves. Saute until tender, and chop fine.
In a saucepan, melt the butter. Add the flour and stir until lightly browned. Add stock and cream and bring to a boil, stirring constantly until thick. Remove from heat.
In a bowl, combine the chopped greens, the cheese, and the breadcrumbs. Depending on how much this is, you may want to only add a portion of the cream sauce. Start by adding half, and keep adding it until the greens mix is thick, and holds together well.
Bake at 375 for 30 minutes. Keep covered for the first 20, remove covering for the final 10 minutes.

About christianathomas

I'm a working mother of two trying to make eating well fit into our hectic lives. I also used to own a completely chaotic bakery. Follow me for tips and tricks on how to get more whole foods into your diet.
This entry was posted in kale, spinach, swiss chard. Bookmark the permalink.

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