Thanks to the delightful Ruby, I have discovered a great new way to use kale. This dish is definitely more than the sum of its parts — the onions, the kale, the gruyère, and the croutons combine to form a fantastic meal.
I will admit that I have a soft spot for casseroles of all kinds, but I especially love how fresh and simple this is. It makes a lovely weeknight meal. You can even make the kale mixture and the croutons ahead, refrigerate them separately, and then just assemble the casserole right before you’re ready to bake it.
Crispy Baked Kale with Gruyère
From this recipe from Food & Wine, with my modifications
One 4-oz piece of sourdough bread, crusts removed, bread torn into 1/2-inch pieces (about 2 cups)
1/4 cup plus 1 Tbsp extra-virgin olive oil
1 shallot, minced
1 small onion, thinly sliced
1 garlic clove, minced
1 1/2 lbs kale, large stems discarded, leaves chopped
1 tsp chopped thyme leaves
Salt and freshly ground pepper
1 1/4 cups shredded gruyère cheese (3 1/2 ounces)
Preheat the oven to 350°. Spread the bread on a baking sheet and toss with 1 Tbsp of the olive oil. Bake for 8 minutes, or until lightly toasted. Let the croutons cool on the baking sheet.
In a large, deep skillet, heat the remaining 1/4 cup of olive oil. Add the shallot, onion and garlic and cook over medium heat, stirring occasionally, until softened, about 7 minutes. Add the kale, cover and cook over medium low heat, stirring occasionally, until tender, about 15 minutes. Stir in the thyme and season with salt and pepper.
Transfer the kale mixture to an 8-by-10-inch glass baking dish. Scatter the cheese over the kale and top with the croutons. Bake for 20 minutes, or until the cheese is bubbling and the croutons are golden. Let stand for 5 minutes before serving.