5800 Saxon Road, Acme, WA 98220 Google Map 330-595-9175
Banner
banner
<< Back

Crispy Baked Kale with Gruyere Cheese

 

  • One 4-ounce piece of sourdough bread, crusts removed, bread torn into 1/2-inch pieces (2 cups)
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil
  • 1 medium shallot, minced
  • 1 small onion, thinly sliced
  • 1 garlic clove, thinly sliced
  • 1 1/2 pounds kale, large stems discarded, leaves chopped
  • 1 teaspoon chopped thyme leaves
  • Salt and freshly ground pepper
  • 1 1/4 cups shredded Tarentaise or Gruyere cheese (3 1/2 ounces)

 

  1. Preheat the oven to 350°. Spread the bread on a baking sheet and toss with 1 tablespoon of the olive oil. Bake for 8 minutes, or until lightly toasted. Let the croutons cool on the baking sheet.
  2. In a large, deep skillet, heat the remaining 1/4 cup of olive oil. Add the shallot, onion and garlic and cook over moderate heat, stirring occasionally, until softened, 7 minutes. Add the kale, cover and cook over moderately low heat, stirring occasionally, until tender, about 15 minutes. Stir in the thyme and season with salt and pepper.
  3. Transfer the kale to an 8-by-10-inch glass baking dish. Scatter the cheese over the kale and top with the croutons. Bake for about 20 minutes, or until the cheese is bubbling and the croutons are golden. Let stand for 5 minutes, then serve.
MAKE AHEAD The recipe can be made through Step 2. Store the croutons in an airtight container and the kale in the refrigerator overnight.
 
Source: Food and Wine Magazine

New this season:March 13th, 2018

2018 Meat CSAMarch 13th, 2018

We're putting a hold on our veggie CSA but we're still offering meat CSAs.  Please visit our CSA tab for more information on our pastured chicken, duck, and lamb.

2018 Veggie CSA?March 13th, 2018

The world of food is always changing, but in the last 5 years so much has happened in the food industry.  From on-line grocery shopping to federal regulations to minimum wage increase--all these

Search recipes