These creamed greens get fancy with nutty Gruyère and the trendiest leaf of all: kale!
Tuscan kale, stems discarded, leaves chopped into 1⁄2 inch pieces
medium onion, finely chopped
cloves garlic, finely chopped
Gruyère cheese, shredded
- Fill large bowl with
ice water. Bring large saucepot of water to
a boil. Add 1 tablespoon salt. In 2 batches,
cook kale until tender,
about 4 minutes. Transfer
kale to ice water, then
to colander. Using
clean towels, squeeze
kale very dry.
- Heat oven to 400°F. Heat butter in large skillet on med. Add onion; cook, covered, stirring occasionally until tender, 6 to 8 minutes. Add garlic; cook, stirring, 1 minute.
- Add half-and-half and bring to a simmer. Remove from heat; stir in Gruyère, nutmeg, cayenne, 1⁄4 cup Parmesan, 1⁄2 teaspoon salt and 1⁄4 teaspoon pepper until melted. Fold in kale.
- Transfer to shallow 11⁄2-quart baking dish; sprinkle with remaining 1⁄4 cup Parmesan. Bake until golden brown, 12 to 15 minutes.
Nutritional information (per serving): About 175 cals, 8 g protein, 10 g carbs, 12 g fat (8 g sat), 2 g fiber, 370 mg sodium.