Nigel Slater’s Gratin of Kale and Almonds (4)

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.

Nigel Slater's Gratin of Kale and Almonds (4)
Print Recipe
Servings
4
Servings
4
Nigel Slater's Gratin of Kale and Almonds (4)
Print Recipe
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Preheat the oven to 200 C Gas 6
  2. Heat the oil in a large shallow frying pan then add the onions and fry gently until soft and slightly golden in places,
  3. 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.
  4. 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.
  5. 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.
  6. Scatter with the remaining cheese and almonds then bake for 30 minutes until golden and bubbling.
  7. Serve with jacket potato and a salad on the side.
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