Are you guys sick of Thanksgiving recipes?
Because I have onnnnne more (and my first this year!) to share with you. I wasn’t going to share any Thanksgiving recipes because quite frankly, I’m still in denial that it is in mere days and I hadn’t really thought about it much. Then I needed to get serious about figuring out what I was going to bring to Thanksgiving this year, so I tried out this kale recipe over the weekend.
It ended up being really good so I had to share it with you. It is the kind of dish that will be perfect all winter long, so if you don’t make it this week, you’ve got a few more months to try it out.
This is a rustic dish made with sauteed kale, shallots and garlic, topped with melty cheese toasty bread. Why has this combination taken so long to enter my life?
Save some leftovers, it is delicious topped with a fried egg! Recipe adapted from Food & Wine.
Baked Kale with Gruyere
Prep Time: 10 minutes
Cook Time: 35 minutes
Keywords: bake saute side kale Thanksgiving Hanukkah fall winter
Ingredients (4 servings)
- 1 1/2 cups torn up bread
- 1 Tbsp olive oil
For the Kale
- 10 oz chopped kale (or 2 bunches)
- 2 Tbsp olive oil
- 3 cloves garlic, minced
- 1 medium shallot, diced
- 3/4 cup shredded gruyere cheese
- salt & pepper
Pre-heat oven to 350 degrees.
Remove crusts from french or white bread.
Tear up into crouton size pieces.
Drizzle with 1 Tbsp olive oil and bake for about 10-15 minutes until lightly golden.
Remove all stems and roughly chop kale.
Heat olive oil in large pan.
Add shallots and garlic and heat until soft, about 3-5 minutes.
Add kale to pan and cook until kale is wilted, about 5-7 minutes.
Season with salt and pepper.
Transfer kale to 8×8 baking dish. Sprinkle with shredded cheese and croutons.
Bake for about 15-20 minutes until cheese is melted and croutons are golden brown.