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cheesy-kale

Greens gratin with tons of cheese.

Fun party trick: Ask your friends to guess how many pounds of greens went into this fabulously cheesy gratin. Three humongous bunches of kale  get drowned in garlic- and rosemary-infused cream, then blanketed in cheddar cheese and panko and placed into a hot oven, where they sizzle and shrink down.

Ingredients

  • 1 medium onion
  • 5 garlic cloves, divided
  • 2 cups heavy cream
  • 1 rosemary sprig
  • 1½ tsp. kosher salt, plus more
  • ½ tsp. freshly ground black pepper, plus more
  • 4 medium or 3 large bunches of kale and/or Swiss chard (2–2½ lb. total)
  • 1 lemon
  • ¼ tsp. crushed red pepper flakes
  • 6 oz. high-quality sharp cheddar cheese
  • ½ cup panko (Japanese breadcrumbs)
  • 1 tsp. extra-virgin olive oil

Step 1
Preheat oven to 350°. First, prep the cream sauce: Peel and quarter 1 medium onion. Smash 4 garlic cloves and unpeel. Place onion and garlic in a medium saucepan. Pour in 2 cups heavy cream and stir in 1 rosemary sprig, 1½ tsp. Diamond Crystal or ¾ tsp. kosher salt, and ½ tsp. freshly ground black pepper. Simmer over low heat and cook, stirring occasionally, until onion and garlic are very soft, 15–20 minutes.

Step 2
While cream cooks, remove ribs from 4 medium bunches of Tuscan kale. Tear leaves into big pieces and wash. It’s okay if some water still clings to the leaves—this will help them wilt later. If you don’t have a bowl big enough to hold all of your greens, pile them on a baking sheet instead.

Step 3
When cream is ready, pluck out rosemary sprig and discard. Finely grate zest of ½ lemon into cream and stir in ¼ tsp. crushed red pepper flakes. Transfer to a blender and blend until smooth.

Step 4
Heat a large (as large as possible—12″ is the goal) ovenproof skillet over medium. Add about one-quarter of greens, cover skillet (use a baking sheet if you don’t have a lid), and cook until wilted, 3–4 minutes. Scoot wilted greens to one side of pan. Add another quarter of greens, cover pan, and cook to wilt, 3–4 minutes. Remove from heat and place skillet on a rimmed baking sheet.

Step 6
Pile remaining greens on top of wilted kale, press down to compact as needed. This will look CRAZY, but the greens shrink dramatically in the oven. Carefully pour cream mixture over. It’s okay if it drips a little—that’s why it’s on a baking sheet. Break cheese slices into large crumbles distributing evenly over top. Sprinkle panko mixture over.

Step 7
Bake gratin until cheese is browned and bubbling and panko is toasted, 50–55 minutes.

Step 8
Let cool 5 minutes before serving.

See recipe with video instructions here

Why I started the Castleberry Farmers Market

I moved to Castleberry Hill in 2017 and one of the first things I noticed was that “good for you food” was really, really hard to come by in the neighborhood. Our neighborhood is actually considered a food desert… meaning people have limited access to affordable, healthy food. This just shouldn’t be.

I created the Castleberry Farmers Market to make a positive impact on my community.

Fast forward…this is my third year supporting the community with fresh, locally produced and affordable food.
This seasonal market also supports the local farmers, bakers, and other purveyors of homemade goods.

I would love for you to become a 2022 Castleberry Farmers Market Vendor! The weekly market resumes April 11 and is every Monday. Click this link to download the application and apply today! I want to support you!

You can choose between weekly, monthly or bi-monthly vending. And, farmers vend for free!

Please email your application to me, Diana, at info@castlerryfarmersmarket.org

 

We Need YOU!

In a little more than two months, it will be spring time here.

What does that mean to you?

The Farmers Market will start up again. Yahoo!

To create the best experience for our vendors and customers, we will hire a Farmers Market Assistant.

The most important part is this:

It’s a fun part-time job for every Monday from 3:30-7:30 and it begins on April 11. The pay is $500 per month. That’s pretty good for just four days in one month. A vehicle is required. So… if you are a friendly, energetic person who enjoys people and finds helping others rewarding and challenging…this job is for you!

You would be the primary contact as our Monday on-site staff person during the Market doing the following:

  • Initial Set up
  • Staffing the entrance booth
  • Managing EBT (it’s easy, I promise)
  • Fielding vendor questions for set up
  • Managing breakdown

For additional details, email Diana at info@castleberryfarmersmarket.org.

I love this community!