Name: Creamed Kale Gratin
Total time: 55 min
Ingredients: 0.5 cup butter; 0.667 cup panko bread crumbs; 3 tablespoon chopped fresh Italian parsley; 2 tablespoon sesame seeds; 2 16 ounce bags chopped kale; 4 large leeks, white parts only, thinly sliced; 4 cloves garlic, minced; 1 8 ounce package reduced-fat cream cheese (Neufchatel), cut into 1/2-inch cubes; 2 cup heavy cream; 1 teaspoon freshly ground black pepper; 0.5 teaspoon freshly ground nutmeg; 1 cup shredded Monterey Jack cheese (4 ounces)

Reserve some of the leek mixture and toast the additional seeds for a second topper.

Deborah Wagman

Published on November 22, 2021

Creamed Kale Gratin in white casserole dish on yellow background — Photo: Brie Passano

Hands On Time:

30 mins

Bake Time:

20 mins

Stand Time:

5 mins

Total Time:

55 mins

Servings:

Jump to Nutrition Facts

Ingredients

½ cup butter
⅔ cup panko bread crumbs
3 tablespoon chopped fresh Italian parsley
2 tablespoon sesame seeds
2 16 ounce bags chopped kale
4 large leeks, white parts only, thinly sliced
4 cloves garlic, minced
1 8 ounce package reduced-fat cream cheese (Neufchatel), cut into 1/2-inch cubes
2 cup heavy cream
1 teaspoon freshly ground black pepper
½ teaspoon freshly ground nutmeg
1 cup shredded Monterey Jack cheese (4 ounces)

Directions

Melt 2 Tbsp. of the butter. In a small bowl combine next three ingredients (through sesame seeds); drizzle with melted butter and toss to coat.
Preheat oven to 400°F. Butter a 3-qt. baking dish. Fill a large bowl with ice water.
In a 6- to 8-qt. pot bring a large amount of lightly salted water to boiling. Add one bag of kale; cook 2 minutes or until bright green. Using a slotted spoon, transfer kale to bowl filled with ice water. Let stand until chilled. Remove kale and drain well. Repeat with remaining bag of kale.
In same pot melt remaining 6 Tbsp. butter over medium-high heat. Add leeks; cook and stir 4 to 5 minutes or until tender. Add garlic; cook and stir 30 seconds more. Add cream cheese; cook and stir until melted and smooth. Stir in next three ingredients (through nutmeg). Bring to a simmer, stirring constantly. Gradually stir in Monterey Jack cheese until melted and smooth. Continue cooking and stirring 3 minutes or until sauce has slightly thickened. Stir in kale. Season to taste with salt.
Transfer kale mixture to prepared baking dish; sprinkle with panko mixture. Bake, uncovered, 20 to 25 minutes or until golden brown and bubbly. Let stand 5 minutes before serving.

Nutrition Facts (per serving)

531	Calories
47g	Fat
19g	Carbs
13g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 531
% Daily Value *
Total Fat 47g	60%
Saturated Fat 28g	140%
Cholesterol 132mg	44%
Sodium 372mg	16%
Total Carbohydrate 19g	7%
Total Sugars 6g
Protein 13g
Vitamin C 114.2mg	571%
Calcium 524mg	40%
Iron 3.5mg	19%
Potassium 618mg	13%
Fatty acids, total trans 1g
Folate, total 112.7mcg
Vitamin B-12 0.3mcg
Vitamin B-6 0.4mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.