This gratin is a great way to include kale in your diet. Ive adapted it to increase the amount of kale and like to serve it with Baked Jacket Potatoes. Real comfort food.
Ingredients
- 1 large red onion peeled and finely sliced
- 1 tbsp rapeseed oil
- 250 g Kale
- 50 g flaked almonds
- 300 ml double cream
- 500 ml bechamel sauce
- 2 handfuls freshly grated parmesan
Servings:
Instructions
- Preheat the oven to 200 C Gas 6
- Heat the oil in a large shallow frying pan then add the onions and fry gently until soft and slightly golden in places,
- Remove the tender leaves from the kale and chop the coarse stems. Add the chopped stems to the onions and continue to cook until they have softened.
- Add the kale leaves and cook for a couple of minutes, then stir in half the flaked almonds.Tip the onion and kale mixture into an ovenproof dish.
- Mix the cream with the bechamel sauce, then stir in a good handful of the grated parmesan and check the seasoning.Pour evenly over the kale and onion.
- Scatter with the remaining cheese and almonds then bake for 30 minutes until golden and bubbling.
- Serve with jacket potato and a salad on the side.
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