Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Watch how to make this recipe.
Kale Caesar Gratin
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- Level: Easy
- Total: 45 min
- Active: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 447
- Total Fat
- 43 g
- Saturated Fat
- 14 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 9 g
- Cholesterol
- 87 mg
- Sodium
- 337 mg
Creamed kale meets Caesar salad in this beautiful gratin. It even has a panko topping and a generous sprinkle of Parmesan for a crispy crust to complement the creamy greens. Serve alongside your favorite main for a beautiful and flavorful side dish.
- Level: Easy
- Total: 45 min
- Active: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 447
- Total Fat
- 43 g
- Saturated Fat
- 14 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 9 g
- Cholesterol
- 87 mg
- Sodium
- 337 mg
Ingredients
Creamy Kale:
Caesar Dressing:
Panko-Parmesan Topping:
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Directions
- For the creamy kale: Preheat the oven to 450 degrees F.
- Combine the kale, olive oil, 1/2 teaspoon salt and several grinds black pepper in a large bowl. Massage the kale until evenly coated, then let it sit at room temperature until softened slightly, about 15 minutes.
- Meanwhile, heat the cream, garlic, mustard, 3/4 teaspoon salt and several grinds black pepper in a small saucepan over medium-high heat. Once simmering, reduce the heat to medium-low. Simmer, stirring frequently, until the mixture has reduced and thickened slightly, about 5 minutes. Set aside.
- For the Caesar dressing: Whisk the egg yolk, mustard, anchovy, vinegar and lemon juice in a medium bowl until smooth and combined. While continuously whisking, slowly drizzle in the canola oil, and continue to whisk until creamy and emulsified. Whisk in the Parmesan, 1/2 teaspoon salt and several grinds black pepper. Reserve 1/4 cup of the dressing for serving.
- For the panko-Parmesan topping: Stir the remaining dressing (about 1/3 cup) with the panko. The mixture should look wet and clumpy. Set aside.
- Add the kale to an 8-inch square baking dish, then pour over the cream mixture. Top with the panko mixture and sprinkle evenly with the Parmesan.
- Bake until the kale is wilted and tender and the topping is deep golden brown, 15 to 20 minutes. Remove from the oven and cool for 5 minutes. Drizzle the gratin with the reserved 1/4 cup dressing and serve warm.
