Killer Kale Gratin
I used purple kale in the picture but any kale or leafy green will work.
This is my idea of a perfect one pot meal, although if you’re cooking for a particularly hungry carnivore you may need to serve it as a side to a roast chicken or juicy steak.
takes: 30 minutes
makes: enough for 2-3
1 onion, chopped
6 rashers bacon, chopped
1 large bunch kale, sliced
300ml (1 1/4 cups) double cream
2 large handfuls grated cheese
1. Preheat your oven to 250C (480F).
2. Heat a little oil in an oven proof pot and add bacon and onion. Cook over a medium heat until the onion is soft, about 10 minutes.
3. Add kale and cook, covered for about 5 minutes, or until it is wilted down and tender. Add cream and stir well.
4. Sprinkle over the cheese and pop uncovered in the oven 5 minutes or until the cheese is melted and golden. Serve hot.
vegetarian – replace bacon with sliced smoked tofu, red peppers (capsicum) or semi dried tomatoes or skip the bacon and serve gratin sprinkled to smoked or roasted nuts. Pine nuts or almonds are especially good.
different greens – most greens will work here. Cavolo nero is great or curly kale, English spinach, silverbeet (chard) or even chinese broccoli or broccoli rabe.
dairy-free / vegan – replace cream with coconut milk and sprinkle with pinenuts or almonds instead of the cheese.
different cheese – I used a combo of emmental, gruyere and parmesan but any melting cheese will work including cheddar.
carb lovers / more substantial – toss in some cooked short pasta before adding the cheese.
more substantial (low carb) – more bacon. Almonds.
can’t find double cream? – just use whipping cream or heavy cream instead.
carnivore – serve as a side to a steak.
paleo (gluten, grain + dairy-free) – skip the cream and cheese and serve onion, bacon and kale with a steak and lemon. OR with a roast chicken.
short on time – skip the onion and serve kale and bacon with cream and cheese drizzled over. Skip the cheese melting.
Waste Avoidance Strategy
onion – pantry.
bacon – freeze it.
kale – can be sliced and frozen.
cream – OK to freeze.
cheese – hard cheeses will keep in the fridge in a container or plastic bag for weeks if not months. Can be frozen.
Yes! Just cook as per the recipe. Will keep in the fridge for 2 weeks or can be frozen. To serve, warm in the oven for 5-10 minutes at 250C (480F).