Kale Gratin With Creamy Muenster Sauce

Kale Gratin With Creamy Muenster Sauce
Kale Gratin With Creamy Muenster Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1

    bunch kale tough stems

  • discarded, leaves washed (or 3 [10-oz] boxes frozen kale, thawed, squeezed dry)

  • 4

    tablespoons butter

  • 1/2

    cup Atkins Bread Crumbs

  • 2

    tablespoons Atkins Bake Mix

  • 1

    cup reduced-sodium chicken broth heated

  • 1

    cup shredded Muenster cheese - (4 oz)

  • 1/2

    teaspoon salt

  • 1/2

    teaspoon freshly-ground black pepper

  • 1/2

    teaspoon freshly-grated nutmeg

Directions

Heat oven to 425 degrees. Butter a shallow 1 1/2-quart baking dish. Slice kale leaves crosswise into 1/2-inch-thick strips. Cook the kale in lightly salted boiling water 10 minutes, until tender. Drain in a colander and rinse with cold water until cool. Press with the back of a spoon to remove excess water and finely chop. Melt 2 tablespoons butter in a medium saucepan over medium heat, add breadcrumbs and stir until browned. Transfer to a small bowl. In same pan, melt remaining butter. Whisk in bake mix and cook until bubbly, about 1 minute. Whisk in hot broth and bring to a boil. Cook, whisking, until very thick, about 2 minutes. Add half the cheese, salt, pepper and nutmeg and heat until cheese is melted. Stir in kale and spread evenly in prepared baking dish. Top with buttered breadcrumbs and remaining cheese. Bake 15 to 20 minutes, until golden brown. This recipe yields 6 servings. Carbohydrates: 10 grams Net Carbs: 5 grams Fiber: 4 grams Protein: 10.5 grams Fat: 14.5 grams Calories: 203

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