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Kale & caramelised onion gratin

Serves 3-4 as a main

Adapted from the Smitten Kitchen cookbook

Ingredients

150g rice
knob of butter
glug of olive oil
1 large onion, peeled & chopped
salt & pepper
100 - 150g kale (washed/prepped weight)
100g Gruyere cheese, grated (we've also tried it with a strong Cheddar cheese, which was delicious. The potent "Knuckleduster" isn't listed on this website www.lincolnshirepoachercheese.com but you can get it when they do farmer's markets. It's their under-the-counter number ;-) )
1 tbsp melted butter
90ml stock
1 slice of bread either blitzed into breadcrumbs or chopped into small cubes

Directions

  1. Heat the butter & olive oil and add the onions, cooking for 30 mins until they’re slightly caramelised.
  2. Add the kale & cook for a further 5 mins or so, until it’s wilted.
  3. Cook the rice according to the packet instructions.
  4. Preheat the oven to gas 5.
  5. Grease a baking dish and in it mix together the kale & onion mixture, rice, and half the cheese. Season if needed.
  6. Pour the stock over the rice mixture, then sprinkle with the remaining cheese.
  7. Toss the bread crumbs/cubes with the melted butter, season, and then sprinkle over the top of the dish.
  8. Bake for about 30 mins, until a little bubbly & beginning to brown on top.


This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
Kale gratin in dish

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