This stunning vegetable gratin makes a filling side dish. From Williams-Sonoma Healthy in a Hurry.
MAKES 6 SERVINGS
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.
Images courtesy Williams-Sonoma.com.