Creamy Kale Gratin

By CarolM-2

Ingredients

• 6 Tbsp. unsalted butter
• 1/2 cup chopped Spanish or white onion
• 2 whole cloves
• 1/4 cup flour
• 2 cups milk
• 3 bunches kale, roughly chopped--about 1 1/2 lbs.
• 1/2 cup plus 2 Tbsp grated parmesan
• kosher salt
• 1/4 tsp. freshly grated nutmeg

Preparation

Step 1

Heat a lg.pot of well salted water to a boil. Set up an ice bath in a large bowl. Heat the oven to 375 degrees. Butter a 9" round gratin dish.
melt butter in a heavy, medium saucepan over medium heat. add onion and cloves. cook until golden brown, about 10 minutes. Add the flour, cook stirring until light golden brown, about 7 minutes. Gradually whisk in the milk. Cook until the mixture boils and thickens, about 10 minutes. Reduce heat to low, simmer, whisking frequently, 5 minutes. Remove the cloves.
e kale to the boiling water, cook until just wilted and tender, about 2 minutes. Drain the kale and transfer to the ice bath to cool, 5 minutes.
Roll up the kale in a kitchen towel or cheesecloth; squeeze out as much liquid as possible.
Finely chop the kale; add to the warm sauce. Add 1/2 cup parmesan and the nutmeg. Season with salt and pepper to taste--mix well.
Pour the mixture into the dish. top with remaining 2 tbsp. parmesan. bake about 30 minutes.