New American · Salads & Sides
Braised Kale Gratin
This recipe is a simple way to turn a pile of greens into something that everyone will actually want seconds of. The kale gets slowly braised with onion, garlic, and white wine until it’s tender and sweet, then finished with cream, parmesan, and breadcrumbs under the broiler. It’s easy enough to do at home, but eats like something you’d get at a restaurant.
This recipe is a simple way to turn a pile of greens into something that everyone will actually want seconds of. The kale gets slowly braised with onion, garlic, and white wine until it’s tender and sweet, then finished with cream, parmesan, and breadcrumbs under the broiler. It’s easy enough to do at home, but eats like something you’d get at a restaurant.
Tastes
Colors
Techniques
DietaryGluten-Free · Egg-Free · Soy-Free · Nut-Free · Sesame-Free · Vegetarian
Yield1½ quarts
Serves8 (~3/4 cup)
TimeActive 40m · Total 1h 40m
Ingredients
1 Tbsp Butter, Unsalted
2 Large Onionssliced
8 cloves Garlicsliced
3 lbs KaleAny hearty green works. Braise longer for collards or kale, shorter for Swiss chard or spinach.
1 cup White Wine
Kosher Salt, to taste
¼ cup Heavy Cream
¼ cup Bread Crumbs
2 sprigs Rosemaryminced
¼ cup Cheesegrated, i.e. Parmesan
Sourcing Tips
Greens: Any hearty green works. Braise longer for collards or kale, shorter for Swiss chard or spinach.
Hard Cheeses: If you’re looking for a local replacement for Parmesan, go for Lira Rossa’s Latteria Vecchio — its a raw milk cheese aged 365 days in Moulton, TX.
Butter: I love Wuthrich butter!
Instructions
••
Melt butter in a large pot over medium heat.
Add onions, garlic, and a pinch of salt.
Cook until softened and lightly golden.
While the onions and garlic soften, strip the kale leaves from their stems and slice into ribbons.
If the stems are tender, slice them thinly and add them to the pot with the onions and garlic — they’ll soften as everything braises.
Add the white wine and kale to the pot along with another pinch of salt.
Cover, reduce heat to low, and simmer gently for about an hour.
Stir occasionally and make sure the liquid doesn’t cook off completely — add a splash of wine if needed.
Add the cream and raise the heat to medium.
Cook uncovered until the liquid is fully reduced and the greens look glossy and rich.
Transfer the braised kale to an oven-safe serving dish.
Sprinkle evenly with breadcrumbs, rosemary, and Parmesan.
Place under the broiler on low until the top is golden brown — or in a 450 °F oven if no broiler is available.
Serve hot, straight from the dish.
Finished cooking?
Serving & Keeping
Serve: Hot
Keeps: Enjoy leftovers within 4 days.
Surplus Ingredients: Leftover breadcrumbs or grated Parmesan can be used on roasted vegetables or pasta.
Serve with: Pairs naturally with roasted meats, creamy potatoes, or crusty bread.
Beverage: A medium or full-bodied red wine — like a Chianti Classico or Sangiovese.
Sourcing Tips
Greens: Any hearty green works. Braise longer for collards or kale, shorter for Swiss chard or spinach.
Hard Cheeses: If you’re looking for a local replacement for Parmesan, go for Lira Rossa’s Latteria Vecchio — its a raw milk cheese aged 365 days in Moulton, TX.
Butter: I love Wuthrich butter!
Serving & Keeping
Serve: Hot
Keeps: Enjoy leftovers within 4 days.
Surplus Ingredients: Leftover breadcrumbs or grated Parmesan can be used on roasted vegetables or pasta.
Serve with: Pairs naturally with roasted meats, creamy potatoes, or crusty bread.
Beverage: A medium or full-bodied red wine — like a Chianti Classico or Sangiovese.