its adapted from a version that uses chicken broth on epicurious called swiss chard gratin. You can use kale or really any kind of green - swiss chard, curly kale, etc.
KALE BAKE
5 tablespoons unsalted butter
1 cup fresh white bread crumbs - use the stonehouse fishtown ones otherwise you should add some fresh spices like parsley, chives, tarragon.
3 oz Gruyère cheese, grated (1 cup) (sometimes I do a mix of gruyere and
parmesean
1 garlic clove, finely chopped
1/8 teaspoon freshly grated nutmeg
1/2 cup veggie broth
1 tablespoon all-purpose flour
1 medium onion, finely chopped
4 lb Swiss chard or kale cut into 1-inch pieces (I normally just use 2 bunches)
Melt 2 tablespoons butter and toss with bread crumbs, cheese, garlic, herbs,
half of nutmeg, and salt and pepper to taste in a bowl.
Melt 1 tablespoon butter in a small heavy saucepan over moderate heat and
stir in flour. Cook roux, whisking, 1 minute, then whisk in broth and boil,
whisking, 1 minute. Season sauce with salt and pepper.
cook onion in remaining 2 tablespoons butter in a wide 8-quart heavy pot
over moderately low heat, stirring, until softened. Increase heat and Add
chard/kale, remaining nutmeg, and salt and pepper to taste and cook,
stirring, until vegetables are wilted but not browned.
Transfer to 12-inch oval gratin or 2-quart shallow
baking dish, spreading evenly.
Top vegetables with bread crumbs and bake in middle of oven until bubbling
and topping is golden, about 20 minutes.
KALE BAKE
5 tablespoons unsalted butter
1 cup fresh white bread crumbs - use the stonehouse fishtown ones otherwise you should add some fresh spices like parsley, chives, tarragon.
3 oz Gruyère cheese, grated (1 cup) (sometimes I do a mix of gruyere and
parmesean
1 garlic clove, finely chopped
1/8 teaspoon freshly grated nutmeg
1/2 cup veggie broth
1 tablespoon all-purpose flour
1 medium onion, finely chopped
4 lb Swiss chard or kale cut into 1-inch pieces (I normally just use 2 bunches)
Melt 2 tablespoons butter and toss with bread crumbs, cheese, garlic, herbs,
half of nutmeg, and salt and pepper to taste in a bowl.
Melt 1 tablespoon butter in a small heavy saucepan over moderate heat and
stir in flour. Cook roux, whisking, 1 minute, then whisk in broth and boil,
whisking, 1 minute. Season sauce with salt and pepper.
cook onion in remaining 2 tablespoons butter in a wide 8-quart heavy pot
over moderately low heat, stirring, until softened. Increase heat and Add
chard/kale, remaining nutmeg, and salt and pepper to taste and cook,
stirring, until vegetables are wilted but not browned.
Transfer to 12-inch oval gratin or 2-quart shallow
baking dish, spreading evenly.
Top vegetables with bread crumbs and bake in middle of oven until bubbling
and topping is golden, about 20 minutes.
