Provençal Kale And Cabbage Gratin Recipe

Name: Provençal Kale And Cabbage Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb kale, preferably cavolo nero, stemmed, washed thoroughly and cut in slivers; 1 lb 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; 6 leaves fresh sage, chopped; 1 teaspoon fresh thyme leave; salt, preferably kosher salt, to taste; fresh ground pepper, to taste; 2 eggs; 1/2 cup rice, cooked (preferably a short grain rice like Arborio, or brown rice); 3 ounces gruyere cheese, grated (3/4 cup, tightly packed, can substitute Swiss to save $$); 3 tablespoons breadcrumbs

Servings: persons

1 lb kale, preferably cavolo nero, stemmed, washed thoroughly and cut in slivers
1 lb 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
6 leaves fresh sage, chopped
1 teaspoon fresh thyme leave
salt, preferably kosher salt, to taste
fresh ground pepper, to taste
2 eggs
1/2 cup rice, cooked (preferably a short grain rice like Arborio, or brown rice)
3 ounces gruyere cheese, grated (3/4 cup, tightly packed, can substitute Swiss to save $$)
3 tablespoons breadcrumbs

1
Preheat the oven to 375 degrees. Oil a two-quart gratin or casserole.
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. Stir in the kale and about 1/2 teaspoon salt. 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, add the cabbage and salt to taste. 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.
3
Beat the eggs in a bowl, and stir in the cooked vegetables, the rice and Gruyere or Swiss. Stir together well, and scrape into the baking dish. Sprinkle the breadcrumbs over the top, and drizzle on the remaining olive oil. Bake 40 to 45 minutes, until firm and browned on the top.
4
Allow to sit for 10 to 15 minutes before serving. Serve hot or warm.

523

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 1 lb kale, preferably cavolo nero, stemmed, washed thoroughly and cut in slivers, 1 lb cabbage, preferably savoy cabbage, quartered, cored and cut in slivers, 3 tablespoons extra virgin olive oil, 1 medium onion, finely chopped, and more.

Yes, Provençal Kale And Cabbage Gratin 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.

Provençal Kale And Cabbage Gratin

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