The Mulberries Farm and Orchard
  • Home
  • For the Love of Greens: Recipes & ideas from the Mulberries Farm and Orchard

Post Title.

11/18/2011

1 Comment

 
I found another interesting recipe for kale. Seems like it might be a good one for Thanksgiving.

Creamy Leek and Kale Gratin With Crunchy Brown Butter Bread Crumbs
Published November 15, 2011

Makes 6 servings

This creamy-yet-virtuous gratin of greens is crowned with crunchy homemade bread crumbs tossed with nutty-tasting brown butter. To make bread crumbs, remove the hard crusts from baguette or other rustic bread, cut the bread into cubes, and pulse in a food processor until the crumbs are the size of granola. Make ahead: The gratin can be assembled up to one day in advance. Allow the gratin to cool completely before covering it with plastic and storing it in the refrigerator. Add 10 additional minutes to the baking time.

Ingredients

    * 2 10-ounce bunches curly green kale
    * 4 tablespoons butter (divided)
    * 1 1/2 cups coarse fresh bread crumbs
    * 1 tablespoon chopped fresh thyme
    * 2 medium leeks, light green and white part only, split lengthwise, rinsed well and thinly sliced crosswise
    * 2 medium cloves garlic, thinly sliced
    * 2 cups whipping cream
    * 1/2 teaspoon freshly grated nutmeg
    * 1 pinch cayenne pepper
    * Salt and freshly ground black pepper
    * 1/4 cup grated parmesan cheese

Instructions

Preheat oven to 400 degrees. Spray an 8-cup shallow baking dish with nonstick cooking spray. Bring a Dutch oven or large pot of salted water to a boil. While the water is coming to a boil, tear the kale leaves away from their tough center rib. Discard the ribs and roughly chop the kale leaves into bite-size pieces. Add the kale to the pot and cook, stirring frequently, until the kale is tender, 6 minutes. Drain in a colander, rinse with cool water, and squeeze the kale to extract all of the water; set aside.

In a small sauté pan, melt 2 tablespoons of the butter over medium heat. Cook, swirling the pan frequently, until the butter turns chestnut brown, about 45 seconds. In a medium bowl, combine the browned butter, bread crumbs and thyme; set aside.

In the Dutch oven used to cook the kale, melt the remaining 2 tablespoons of butter over medium-low heat. Add the leeks and cook, stirring frequently, until they are tender and translucent, 5 minutes. Add the garlic and sauté until fragrant, 45 seconds. Add the cream and bring to a simmer. Add the kale, nutmeg, cayenne and salt and pepper to taste. (Easy on the salt; there is plenty in the parmesan cheese.)

Pour the kale mixture into the prepared gratin dish. Sprinkle with the parmesan cheese and then the bread crumbs. Place the gratin dish on a baking sheet and bake until the sauce is bubbly and the bread crumbs are golden brown, 25 minutes.
From Ivy Manning

http://www.oregonlive.com/foodday/index.ssf/2008/06/recipe_detail.html?id=8065
1 Comment
Stefan
6/9/2012 05:48:15 am

Hi, found this on wikipedia:
As of 2012, kale is not currently grown or sold in France. The Kale Project, a movement started by an American expat in Paris, is aiming to find farmers in Paris and bring kale into Paris markets and progressive restaurants.
http://en.wikipedia.org/wiki/Kale

Reply



Leave a Reply.

    Author

    Mulberries Farm and Orchard

    Archives

    August 2016
    May 2014
    August 2012
    July 2012
    November 2011
    August 2011
    July 2011

    Categories

    All

    RSS Feed

Powered by Create your own unique website with customizable templates.