Kale gratin with béchamel and cheese

Ingredients

• 300 g curly kale (approx. 1/4)
• 180 g béchamel sauce (homemade or ready-made)
• 50 g grated Emmental
• drizzle of olive oil
• salt, to taste
• pepper, to taste
• nutmeg
• knob of butter (approx. 30 g)

Materials

• Frying pan
• Slotted spoon
• Knife
• Cutting board
• Oven-safe dish

Preparation

• Wash the curly kale leaves. Then blanch them in boiling water for about 1 minute. Immediately transfer them to a bowl of ice water. After a few minutes, place them on a clean kitchen towel to remove excess water.
• Using a sharp knife, remove the tougher white parts of the stems. Cut the leaves into strips. Heat the oil in a frying pan, add the butter and let it melt. Add the curly kale strips. Season to taste with salt and pepper, and add a pinch of nutmeg. Cook covered over medium heat for about 15 minutes, until the kale is tender. Stir occasionally so it doesn’t stick.
• Add the béchamel sauce and stir. Cook everything for about 5 minutes.
• Remove from the heat. Transfer the kale and béchamel mixture to an oven-safe dish and add a generous layer of grated Emmental.
• Preheat the oven to 445°F (230°C) in grill mode. Once the temperature has been reached, place the dish in the oven and watch: it will have to be taken out when the cheese has melted and browned.
• Serve hot and enjoy!

Observations

Can I freeze this dish?
Of course. You can freeze this dish before baking it or after it has been baked.

How should I store this cabbage gratin?
For best results, store it in an airtight container in the refrigerator. It will keep well for about 3 days.

What type of cabbage can I use?
We used curly kale, but you can use regular cabbage or kale. Chinese cabbage is also excellent for sautéing and gratinating; its mild, slightly sweet flavor works very well in this dish.

How to make homemade béchamel sauce
At Petitchef, we prefer to use homemade béchamel, although sometimes we have to use ready-made sauce to save time. If you want to make your own béchamel, follow the recipe shown HERE

How can I make my dish more hearty?
If you like, you can add some diced bacon, sautéed, to the mixture before baking. Another option is to add a few slices of cooked ham between the layers of cabbage and cheese.
If you want to make this a more substantial main dish, add a layer of ground meat cooked in a Bolognese-style sauce to the baking dish. The contrast of flavors and textures is ideal.

Questions

Photos of members who cooked this recipe