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Provençal Kale and Cabbage Gratin From the New York Times

Make This: Provencal Kale and Cabbage Gratin

I crave cooked leafy greens on cool nights — sauteed or crispy. But lately I have been wanting more. Luckily, Martha Rose Shulman's latest cookbook The Very Best of Recipes For Health came to the rescue. She has a simple, healthy, tasty gratin featuring two super foods: kale and cabbage. And to top if all off the recipe calls for gruyère! I was almost disappointed that my girls did not like this dish, but then I realized that meant I had leftovers for lunch.

I made this recipe with brown rice and red kale, although Shulman recommends cavolo nero kale, which is a really fancy name for dino kale or laciniato kale. Who knew a variety of kale could have so many aliases? This dish works as a main dish, but would make a great side on a Thanksgiving table.

Check out the recipe and read more.

Provençal Kale and Cabbage Gratin

From The Very Best of Recipes For Health

Ingredients

  1. 1 pound kale, preferably cavolo nero, stemmed, washed thoroughly and cut in slivers
    1 pound cabbage, preferably savoy cabbage, quartered, cored and cut in slivers
    3 tablespoons extra virgin olive oil
    1 medium onion, finely chopped
    2 large garlic cloves, minced or pressed
    6 leaves fresh sage, chopped
    1 teaspoon fresh thyme leaves
    Salt, preferably kosher salt, and freshly ground pepper
    2 eggs
    1/2 cup rice, preferably a short grain rice like Arborio, or brown rice, cooked
    3 ounces gruyère cheese, grated (3/4 cup, tightly packed)
    3 tablespoons breadcrumbs

Directions

  1. Preheat the oven to 375 degrees. Oil a two-quart gratin.
  2. Heat two tablespoons of the olive oil in a large, heavy nonstick skillet over medium heat, and add the onion. Cook, stirring often, until tender and translucent, about five minutes. Stir in the garlic, sage and thyme, and cook for another minute until fragrant.
  3. Stir in the kale and about 1/2 teaspoon salt.
  4. Cook in the liquid left on the leaves after washing until the kale begins to wilt. Stir often, and when most of the kale has wilted.
  5. Add the cabbage and salt to taste.
  6. Add 1/2 cup water, and bring to a simmer. Cook, stirring often, for 10 minutes until the water has evaporated; the kale and cabbage should be wilted and fragrant but still have some texture and color. Add pepper, taste and adjust salt.
  7. Beat the eggs in a bowl, and stir in the cooked vegetables, the rice and gruyère. Stir together well, and scrape into the baking dish. Sprinkle the breadcrumbs over the top, and drizzle on the remaining olive oil.
  8. Bake 40 to 45 minutes, until firm and browned on the top. Allow to sit for 10 to 15 minutes before serving. Serve hot or warm.

Makes six servings

Advance preparation: This can be made a day ahead and reheated. Or prepare the vegetables through step one a day ahead, and assemble the gratin the next day. It will keep for four or five days in the refrigerator.

Nutritional information per serving:
264 calories, 11 g protein, 26 g carbohydrates, 4 g fiber, 14 g sat fat, 86 mg cholesterol, 140 mg sodium

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