Cheesy Greens Casserole
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 706
- Total Fat
- 58
- Saturated Fat
- 34
- Carbohydrates
- 22
- Dietary Fiber
- 6
- Sugar
- 7
- Protein
- 30
- Cholesterol
- 196
- Sodium
- 717
- Total: 1 hr 10 min
- Active: 25 min
Ingredients
1 1/2 cups heavy cream
One 8-ounce container mascarpone
1/2 small onion, thinly sliced
2 cloves garlic, thinly sliced
Pinch freshly grated nutmeg
1 teaspoon smoked paprika
Zest of 1 lemon
Pinch kosher salt
Pinch freshly ground black pepper
2 bunches Tuscan kale, stemmed and torn into large pieces
2 small or 1 large bunch regular kale, stemmed and torn into large pieces
3 cups grated Gruyere
1/2 cup panko breadcrumbs
Directions
- Preheat the oven to 375 degrees F.
- In a large Dutch oven, combine the cream, mascarpone, onion, garlic, nutmeg, smoked paprika, lemon zest, salt and pepper, then bring to a simmer over a medium-low heat, stirring as you go. Simmer gently until the onions and garlic are very soft, about 10 minutes.
- Add all of the kale to the cream mixture, then cover and allow to wilt, about 3 minutes. Stir and cook until the greens are just wilted and coated in the cream mixture.
- Transfer the greens mixture to a 10-inch cast-iron skillet and spread evenly. Top with the Gruyere and panko breadcrumbs. Place the skillet on a baking sheet and bake until bubbly and the cheese is melted, about 30 minutes.