My first vivid memory of kale is from when I worked at Milton’s Pizza in Raleigh, North Carolina, while I was in college.
I have so many great memories of that restaurant and the people who worked with me there. My roommate, Tracie, helped me get the job and it was truly a big, welcoming family. We had such a fun time there!
When I wasn’t waiting on tables, one of my side jobs was to refresh the decorative kale around the salad bar.
I remember the curly, green leaves and tucking them neatly around the edges of salad dressings, vegetables and cheeses.
I also recall the fact that kale was not making it on anyone’s salad plate and I never heard of anyone eating it.
Milton’s still has their famous salad bar, but I don’t think they are using kale as decor any longer.
I’m not sure when kale made it onto the food scene as a more common staple. Now, kale salads are more popular than the basic house salad. Whenever it arrived, I am grateful. Kale has become one of my favorite ingredients and I love its versatility.
In additional to its high nutritional value, kale is also super tasty. It is hearty enough to stand up to dressings when served raw, but also cooks down beautifully when sautéed in olive oil.
Today, I am making a Creamy Parmesan Kale Gratin, which uses only a handful of ingredients and allows kale to be the star.
I sauté bite sized pieces of kale with shallots and garlic, lightly salted and peppered, until it cooks down and turns bright green.
I whisk together heavy cream, shredded Parmesan cheese, one tablespoon of Dijon mustard and a dash of nutmeg.
After adding the sautéed kale to a pie dish, I pour the cream mixture over top and make sure it is evenly spread.
I then cook it at 350 for 30 minutes or until bubbly and brown on top.
The kale is tender and almost takes on a sweetness when cooked down in the creamy Parmesan cheese.
Creamy Parmesan Kale Gratin works great as an accompaniment to fish or chicken, but today we are eating it for lunch as the main course.
I am serving it with sprouted grain toast points and cherry tomatoes marinated in white wine vinegar.
Gone are the days of decorating the salad bar. Kale has arrived!
Creamy Parmesan Kale Gratin
Ingredients
- ½ pound kale washed, stems removed and diced into bite sized pieces
- 1 medium shallot sliced
- 2 garlic cloves minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 TB Dijon mustard
- 1 dash nutmeg
Instructions
- Saute kale, shallot and garlic in olive oil until tender and bright green
- Whisk heavy cream, Parmesan cheese, Dijon and nutmeg
- Add sauteed kale to pie dish
- Pour cream mixture over kale and be sure it is evenly spread
- Bake at 350℉ for 30 minutes or until bubbly and browning on top
- Serve immediately
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