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Grönkålsgratäng (kale gratin): recipe illustration
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Grönkålsgratäng (kale gratin)

A kale gratin topped with an egg and cheese cream, served as a side dish at holiday tables. The kale, cooked in salted water then browned, keeps a tender texture and a slight hazelnut flavor.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

476 kcal per serving

Protein
18.4 g
Carbohydrates
13.2 g
of which sugars
6.5 g
Fat
36.6 g
of which saturated fat
22.7 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Preheat the oven to 200 °C. Wash the kale, remove the thick stems and finely chop the leaves.
  2. Bring a large pot of salted water to a boil and drop the kale in for 4 to 5 minutes, until tender. Drain and squeeze it well between your hands.
  3. Finely slice the onion and cook it in half the butter over low heat for 5 minutes, without browning.
  4. Add the flour, stir for 1 minute, then gradually whisk in the cream to make a smooth, thick sauce.
  5. Off the heat, stir in the beaten eggs, half the cheese, salt, pepper and nutmeg.
  6. Mix the kale into the sauce, pour everything into a buttered dish, sprinkle with the remaining cheese (and breadcrumbs if using) and dot with small pieces of butter.
  7. Bake for 25 to 30 minutes, until the top is golden and the center no longer wobbles. Let rest for 5 minutes before serving.

Variations and tips

Light version. Replace the cream with semi-skimmed milk and reduce the cheese to 60 g.

Using what's available here. Curly kale can be replaced very well with savoy cabbage or spinach leaves.

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Original Ecomely recipe.