Kale Gratin

By fsilver4

This has become one of the best green bean casserole substitutes for Thanksgiving ever. For me it is very important to use the leaves only and not the stems, because the stems are very tough and make sure to add the gruyere cheese, I know it is expensive, but it is well worth it.

Ingredients

• 5 cups heavy cream
• 2 tsp corn starch mixed with 2 tbs water
• 1/2 tsp nutmeg
• 2 pounds kale leaves chopped
• 4 oz chopped pancetta
• 1 cup chopped onion
• 2 cups parmesan cheese
• 1 cup pancko bread crumbs
• olive oil
• 1/2 cup of shredded gruyere cheese (optional)

Preparation

Step 1

Preheat 375*

Boil kale in pot for 7 minutes.

In a large heavy pot saute pancetta in about 2 tablespoons olive oil. Add onions and saute until translucent and tender. Add chopped kale and saute for about 3-5 minutes. Add heavy cream and corn starch mixture. Add 1 cup of parmesan to cream mixture and reduce cream until thick and creamy consistency. Blend parmesan and bread crumbs together and drizzle with olive oil until dampened. Sprinkle bread crumb mixture over casserole and bake for 30-40 minutes until golden.