mushroom and kale gratin

There are very few things I enjoy about the winter. Snow days, getting to wear my riding boots, an excuse to stay inside and kale. Its leafy green goodness begs me to bake them into salty chips, but once in a while, I like to change it up; include them in a hot dish as opposed to making kale chips or tossing a few leaves into a salad. It is, after all, an extremely versatile vegetable and a superfood (bonus!).

Mushroom and Kale Gratin (adapted from  The New York Times via Pink of Perfection)
serves 4

1 1/2 pounds kale (I eyeballed it)
2 tablespoons extra virgin olive oil
1/2 pound mushrooms, sliced
Salt and freshly ground pepper
1 teaspoon finely chopped fresh rosemary

5 large garlic cloves, minced
1/2 cup Gruyère cheese, grated (2 oz.)
1/4 Parmesan, grated (1 oz.)
3-4 eggs
1/2 cup milk

Preheat the oven to 375 degrees. Oil a 2-quart baking dish.
Bring a large pot of water to a boil, salt abundantly and add the greens. 

Cook for 3-5 minutes or until just tender. 
Transfer to a bowl of ice water, then drain and squeeze out water. 
Chop coarsely.

Heat the olive oil over medium heat in a large nonstick skillet
Add the the mushrooms and cook, stirring often, until tender, about eight minutes. 
Add salt and pepper to taste, and the rosemary and garlic. 
Cook for another minute. 
Add the greens, and stir together for another minute or two.

Whisk together the eggs and milk. 

Add salt and pepper, and stir in the cheeses and mushroom/kale mixture. Scrape into the baking dish. Bake 35 to 40 minutes until browned and sizzling. Serve hot, warm or room temperature. 

 I’d also like to honorably mention the other star players in this dish: 
rosemary – you lend such a nice hint of flavor; mushrooms – you soak up garlicky flavors like nobody’s business; cheeses – you know I love you; eggs – this wouldn’t have been the same without you.


10 responses to “mushroom and kale gratin”

  1. colleen says:

    wow, that last picture is definitely the selling point. i love kale so much too, and this looks really good (of course, it is a tad cheesy for my taste).

  2. Gloria says:

    Haha love the honorable mentions. This looks amazing! I used up a bunch of kale this week for kale chips – guess it's time to buy more :-)

  3. sherri lynn says:

    Oh this looks delicious! I think I might be able to handle this much kale because of the cheese in it.

  4. Emily says:

    This looks absolutely delicious! I never know what to do with kale, but this sounds like the perfect way to use it up.

  5. jillian m. says:

    You could definitely try using less cheese and I think it would still come out great. As for me, I could always use more and more cheese :)

  6. LatteLisa LisaHjalt says:

    this looks like something I'd like to try in my kitchen, consider this bookmarked 😉

  7. Katie and Reuben says:

    This looks amazing! I don't see a lot of kale here in Australia but I'll be on the look out now!

    Katie x

  8. Lena at A Crimson Kiss says:

    YUM–how delicious!

  9. Meghan @ Wishful Thinking says:

    My mouth is totally watering over this! I have been meaning to try Kale for years but have never found a recipe this appetising! Hope you are having a wonderful weekend Jillian!

  10. Ted says:

    Nice inspiration. My wife feels the same about winter! Fontina instead of Gruyere and some well browned zucchini to add more veggies.

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