Saturday, November 18, 2006

Crispy Baked Kale with Gruyere Cheese

Jenni and I discovered this last fall and we just love it! Gruyere cheese can be a bit pricey but it is really yummy. You can substitute any alpine style cheese like swiss. hugs... Mom

Sourdough bread, crust removed, torn into 1/2 pieces, 2 cups;
tossed with 1 Tblsp extra virgin olive oil; toasted on cookie sheet 350 degrees for 8 minutes; set aside to cool
1 medium shallot,minced
1 small onion,thinly sliced
1 garlic clove, thinly sliced
1 1/2 pounds kale, large stems discarded, leaves chopped
1 tsp chopped thyme leaves
salt and freshly ground pepper
In large deep skillet, or heavy pot, heat 1/4 extra virgin olive oil
Saute shallot, onion, garlic 7 minutes over moderate heat until soft stirring occasionally
Add kale, cover, cook about 15 min. til tender over moderately low heat, stirring occasionally
Stir in thyme, salt , pepper to taste
Transfer to 8x10 baking dish

1 and 1/4 cups shredded gruyere cheese (or swiss) @3.5 ounces
sourdough croutons

Bake: 350 degrees @20 minutes 'til cheese is bubbling and croutons are golden; let stand 5 minutes and serve

You can make this ahead of time; just skip last baking and refrigerate overnight; keep croutons in airtight container.

1 comment:

Heather Maynard said...

Oh goody! Thanks Mom! I've wanted this one for a while. :-)