Braised Kale Gratin

Ingredients

• 3 lbs kale
• 2 yellow onions, thinly sliced
• 8 cloves garlic, sliced or minced
• 1 cup white wine
• ¼ cup heavy cream
• ¼ cup grated Parmesan cheese
• ¼ cup breadcrumbs
• 2 sprigs rosemary, leaves finely chopped
• 1 Tbsp unsalted butter
• Kosher salt, to taste

Instructions

1. Start the Base (10 min)
1. Melt butter in a large pot over medium heat.
2. Add onions, garlic, and a pinch of salt.
3. Cook until softened and lightly golden.
2. Braise the Kale (70 min)
1. While the onions and garlic soften, strip the kale leaves from their stems and slice into ribbons.
2. 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.
3. Add the white wine and kale to the pot along with another pinch of salt.
4. Cover, reduce heat to low, and simmer gently for about an hour.
5. Stir occasionally and make sure the liquid doesn’t cook off completely — add a splash of wine if needed.
3. Finish the Braise (10–15 min)
1. Add the cream and raise the heat to medium.
2. Cook uncovered until the liquid is fully reduced and the greens look glossy and rich.
4. Assemble the Gratin (5 min)
1. Transfer the braised kale to an oven-safe serving dish.
2. Sprinkle evenly with breadcrumbs, rosemary, and Parmesan.
5. Broil & Serve (3–5 min)
1. Place under the broiler on low until the top is golden brown — or in a 450°F oven if no broiler is available.
2. Serve hot, straight from the dish.