Baked Kale With Fontina Recipe

Name: Baked Kale With Fontina
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Cubed Multigrain Bread, 1/2-inch Size; 3 Tablespoons Extra Virgin Olive Oil, Divided; 1 Small Shallot, Minced; 1/2 Small Onion, Thinly Sliced; 1 clove (Large) Garlic, Minced; 1 pound Lacinato Kale, Chopped; 1 teaspoon Thyme Leaves; 1/2 teaspoons Kosher Salt; 1/8 teaspoons Black Pepper; 1-1/4 cup Freshly Shredded Fontina

Servings: persons

1
Preheat oven to 350u00b0F. Spread bread cubes on a baking sheet and toss with 1 tablespoon olive oil. Bake for 5 minutes, or until lightly toasted. Remove from heat; set aside to let it cool.
2
In a large skillet, heat remaining olive oil. Cook shallot, onion and garlic and cook over medium heat, stirring occasionally, until onions are softened. Add kale. Cover and cook over medium low heat, stirring occasionally, for about 15 minutes or until crisp tender. Add thyme, salt and pepper.
3
Transfer the kale to a casserole dish. (I used a 3 1/2-quart round dish.) Scatter cheese over the kale. Top with croutons.
4
Bake uncovered for 20-25 minutes, or until the croutons are golden brown. Let stand for 5 minutes before serving.

160

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups Cubed Multigrain Bread, 1/2-inch Size, 3 Tablespoons Extra Virgin Olive Oil, Divided, 1 Small Shallot, Minced, 1/2 Small Onion, Thinly Sliced, and more.

Yes, Baked Kale With Fontina falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Kale With Fontina

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions