We've Gone Ahead and Invited Kale to Thanksgiving For You.
We are always looking for ways to make nutritious food more delicious. Our home garden was overflowing with kale and with Thanksgiving coming up, we were inspired to create an amazing side dish that wasn't slathered in butter. Enter Food & Wine's Crispy Baked Kale with Gruyère Cheese - delicious!
YIELD: serves 2-4
ACTIVE TIME: 30 minutes
TOTAL TIME: 1 hour
1 two ounce piece of sourdough bread, torn into 1/4 inch pieces (1 cup)
1/4 cup of extra virgin olive oil
1 small shallot, minced
1 small onion, thinly sliced
1 garlic clove, thinly sliced
3/4 pounds of freshly harvested kale, large stems discarded, leaves chopped
1/2 teaspoon of chopped thyme leaves
3/4 cups of shredded Gruyère cheese
salt and pepper to taste
*We also recommend drizzing 1 tablespoon of balsamic vinegar over the top at the end for an extra pop!
1. Harvest your kale - it is incredibly easy and prep takes only a few minutes. We halved the Food & Wine recipe so we needed about 3/4 of a pound of prepped kale.
2. Preheat the oven to 350 degrees. After washing the kale, separate the leaves from the stalks. Discard the stalks.
3. Spread the bread on a baking sheet and toss with a small amount of olive oil. Bake for 8 minutes or until it is lightly toasted. Let the croutons cool on the baking sheet.
4. In a large, deep skillet, heat the remaining olive oil. Add the shallot, onion, and garlic and cook over moderate heat, stirring occasionally, until softened, about 7 minutes. Add the kale, cover and cook over moderately low heat, stirring occasionally, until tender, about 15 minutes. Stir in the thyme and season with salt and pepper.
5. Transfer the kale to a small baking dish. Scatter half the cheese over the kale. Top with the croutons and then the remaining cheese. Bake for about 20 minutes, or until the cheese is bubbling and the croutons are golden. Let stand for 5 minutes and serve.
To kick it up a bit, you may want to add a touch of balsamic vinegar to taste. Enjoy!