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Williams-Sonoma Recipe: Kale Gratin with Parmesan Bread Crumbs

Kale Gratin recipe, Williams-Sonoma, Healthy in a HurryThis stunning vegetable gratin makes a filling side dish. From Williams-Sonoma Healthy in a Hurry.


1 1/2 cups (3 oz.) fresh whole-wheat sourdough bread crumbs (see note)
1/2 cup (2 oz.) Parmesan cheese, freshly grated
3 tbsp. olive oil
2 cloves garlic, pressed or minced
2 lb. kale, stems and tough ribs removed, chopped
1/4 tsp. sea salt

1. Preheat oven to 375°F.

2. In a bowl, stir together bread crumbs, cheese, and 1 tablespoon of olive oil until well blended. Set aside.

3. Heat remaining 2 tablespoons olive oil in a large frying pan over medium heat. Add garlic and cook, stirring constantly, until fragrant but not browned, about 1 minute. Add kale and sprinkle with salt. Stir until kale is wilted and coated with oil. Add 1/4 cup (2 fl. oz.) water, cover, and steam until tender, 6–10 minutes, depending on age of kale. Transfer to a shallow gratin dish and smooth top. Sprinkle with bread-crumb mixture.

4. Bake until bread crumbs are golden brown, about 15 minutes. Let cool slightly, then serve right away.

Note: Try this approach with any hearty vegetable when you have leftover good-quality bread: slice it, toast it, and then whirl it in the food processor to make coarse fresh breadcrumbs. You can also divide the mixture among heatproof ramekins to make individual servings.

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