Kale & caramelised onion gratin
Serves 3-4 as a main
Adapted from the Smitten Kitchen cookbook
Ingredients
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
Directions
- Heat the butter & olive oil and add the onions, cooking for 30 mins until they’re slightly caramelised.
- Add the kale & cook for a further 5 mins or so, until it’s wilted.
- Cook the rice according to the packet instructions.
- Preheat the oven to gas 5.
- Grease a baking dish and in it mix together the kale & onion mixture, rice, and half the cheese. Season if needed.
- Pour the stock over the rice mixture, then sprinkle with the remaining cheese.
- Toss the bread crumbs/cubes with the melted butter, season, and then sprinkle over the top of the dish.
- 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 :)