Tomato, Kale And Gruyere Casserole Recipe

Name: Tomato, Kale And Gruyere Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5-1/2 pounds kale leaves stemmed; 1/4 cup extra-virgin olive oil; 2 large onions, thinly sliced; 1 tablespoon chopped thyme; 1 cup dry white wine (We recommend the -Wednesday's tasting wine (8/14), the Chardonnay Conspiracy, from Washington state.); Salt; Freshly ground pepper; 3 cups vegetable stock or low-sodium broth; One 1-pound loaf of day-old peasant bread, sliced 1/2 inch thick; 3 pounds beefsteak tomatoes, sliced 1/2 inch thick; 9 ounces Gruyere cheese, shredded (3 cups); 3 tablespoons unsalted butter, melted

Servings: persons

5-1/2 pounds kale leaves stemmed
1/4 cup extra-virgin olive oil
2 large onions, thinly sliced
1 tablespoon chopped thyme
1 cup dry white wine (We recommend the -Wednesday's tasting wine (8/14), the Chardonnay Conspiracy, from Washington state.)
Salt
Freshly ground pepper
3 cups vegetable stock or low-sodium broth
One 1-pound loaf of day-old peasant bread, sliced 1/2 inch thick
3 pounds beefsteak tomatoes, sliced 1/2 inch thick
9 ounces Gruyere cheese, shredded (3 cups)
3 tablespoons unsalted butter, melted

1
1. In a large pot of boiling water, cook the chard for 2 minutes; drain. When the leaves are cool enough to handle, squeeze out the excess water. Coarsely chop the chard.
2
2. In the same pot, heat the olive oil. Add the onions and thyme and cook over moderately low heat, stirring occasionally, until softened, about 12 minutes. Add the chard and the wine and simmer over moderately high heat until the wine is reduced to 1/4 cup, about 5 minutes. Season with salt and pepper.
3
3. Preheat the oven to 400u00b0. In a small saucepan, bring the stock to a simmer. Butter a 10-by-15-inch baking dish. Line the bottom of the dish with one-third of the bread, overlapping the slices slightly and cutting the bread to fit. Top with half of the tomato slices and season with salt and pepper. Spread half of the chard on top, then sprinkle with half of the cheese. Repeat the layering once and finish with the remaining bread. Pour the hot stock over the casserole and press with a spatula. Brush the top with the melted butter.
4
4. Cover the dish with foil and bake in the upper third of the oven for 1 hour. Uncover the dish and bake for about 10 minutes longer, until the top is browned and crisp. Let the casserole rest for at least 10 minutes before serving.

621

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 12 ingredients. The key ingredients include: 5-1/2 pounds kale leaves stemmed, 1/4 cup extra-virgin olive oil, 2 large onions, thinly sliced, 1 tablespoon chopped thyme, and more.

Yes, Tomato, Kale And Gruyere Casserole 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.

Tomato, Kale And Gruyere Casserole

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