KALE STEM AU GRATIN

The French technique for baking potatoes au gratin can also be applied to the stems and stalks of many vegetables, including kale, Swiss chard and broccoli. Here we take notso-tender kale stems and transform them into a creamy, herbaceous side dish.

Stems from 2 large bunches of kale

2 tbsp (30 mL) unsalted butter, plus more for greasing

1 medium onion, finely chopped

3 cloves garlic, finely chopped

2 cups (500 mL) heavy cream

1 tbsp (15 mL) fresh thyme leaves

1 bay leaf

1⁄2 tsp (2 mL) freshly grated nutmeg

Salt and freshly ground pepper to taste 1 cup (250 mL) grated Gruyère cheese, about 4 oz (115 g)

1⁄4 cup (60 mL) bread crumbs

1⁄4 cup (60 mL) grated Parmesan cheese

1 Preheat oven to 350°F (177°C). Butter a medium baking dish.

2 Bring a large pot of salted water to a boil. Add kale stems and simmer until tender-crisp, about 3 minutes. Drain well. Layer stems in prepared dish, cutting to fit as needed.

3 In a medium saucepan, melt butter over medium heat. Add onion and garlic. Cook, stirring, until softened, about 3 minutes. Add cream, thyme, bay leaf, nutmeg, salt and pepper. Simmer for another 2 minutes.

4 Lower heat and gradually stir in Gruyère until melted. Remove bay leaf and pour sauce over kale. Tilt dish to distribute sauce evenly.

5 Combine bread crumbs and Parmesan, and sprinkle overtop. Bake until bubbling and golden brown, 15 to 20 minutes.

Serves 4 to 6 as a side dish