这是一个有趣的聚会技巧:让你的朋友们认为s how many pounds of greens went into this supremely cheesy gratin inspired by a recipe from chef Renee Erickson. Three huge bunches of kale (and/or chard) get drowned in garlic- and rosemary-infused cream, then blanketed in cheddar cheese and panko and sent into a hot oven, where they sizzle and shrink. The cream turns into a rich sauce and the cheese gets bubbly-brown; the greens towards the top burnish (kale chips!) but those underneath stay silky-soft. So. Many. Textures! You'll want to use your largest oven-safe skillet for this recipe. But don't worry: If you don't have a skillet that's at least 10" (and preferably 12"), you can wilt down the greens in whatever skillet you do have, then transfer them an oven-safe baking dish and proceed with the recipe.
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What you’ll need
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Measuring Spoons
$10 At Bon Appétit Market
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Measuring Cups
$18 At Bon Appétit Market
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Chef's Knife
$34.53 At Amazon
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Cutting Board
$10 At IKEA
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Medium Saucepan
$39 At Amazon
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Wooden Spoon
$7 At Amazon
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Large Bowl
$18 At Amazon
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Microplane
$16 At Amazon
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Blender
$45 At Amazon
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Large Skillet
$75 At Amazon
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Rimmed Baking Sheet
$25 $22 At Amazon
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Small Bowl
$13 At Amazon
Ingredients
6–8 servings
Step 1
Preheat oven to 350°. First, prep the cream sauce: Peel and quarter1 medium onion. Smash4 garlic clovesand unpeel. Place onion and garlic in a medium saucepan. Pour in2 cups heavy creamand stir in1 rosemary sprig,1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, and½ tsp. freshly ground black pepper. Bring to a simmer over low heat and cook, stirring occasionally, until onion and garlic are very soft, 15–20 minutes.
Step 2
While cream cooks, remove ribs from4 medium bunches of Tuscan kale. Tear leaves into big pieces and wash. It’s okay if some water still clings to the leaves—this will help them wilt later. If you don’t have a bowl big enough to hold all of your greens, pile them on a baking sheet instead.
Step 3
When cream is ready, pluck out rosemary sprig and discard. Finely grate zest of½ lemoninto cream and stir in¼ tsp. crushed red pepper flakes. Transfer to a blender and blend until smooth.
Step 4
Heat a large (as large as possible—12" is the goal) ovenproof skillet over medium. Add about one-quarter of greens, cover skillet (use a baking sheet if you don’t have a lid), and cook until wilted, 3–4 minutes. Scoot wilted greens to one side of pan. Add another quarter of greens, cover pan, and cook to wilt, 3–4 minutes. Remove from heat and place skillet on a rimmed baking sheet.
Step 5
Prep the toppings: Cut6 oz. high-quality sharp cheddar cheeseinto ¼"-thick slices (you’ll have about 1½ cups). Place½ cup pankoto a small bowl and finely grate in zest of½ lemonand remaining1 garlic clove. Add1 tsp. extra-virgin olive oil, season withsaltandpepper, and stir to combine.
Step 6
Pile remaining greens on top of wilted kale, pressing down to compact as needed. This will look BANANAS, but the greens will shrink dramatically in the oven. Carefully pour cream mixture over. It’s okay if it drips a little—that’s why it’s on a baking sheet. Break cheese slices into large crumbles and evenly distribute over top. Sprinkle panko mixture over.
Step 7
Bake gratin until cheese is browned and bubbling and panko is toasted, 50–55 minutes.
Step 8
Let cool 5 minutes before serving. Try not to eat the whole thing yourself!
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