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

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 :)

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