Black Kale Gratin
  • 4big bunches lacinato kale(2 1/2–3 pounds)
  • 2 onionsvery thinly sliced or chopped
  • 4cloves garlicminced
  • Pinch of crushed red pepper flakes
  • 3tablespoons olive oildivided
  • 4 eggslightly beaten
  • 1cup low-fat ricotta cheese
  • 1/2 cup half-and-half or heavy cream
  • 1/2 cup fresh whole-wheat breadcrumbs
  1. Fill an extra-large stockpot with water, leaving enough room to add kale; bring to a boil. Wash kale and tear roughly, discarding tough stems. When water is boiling, add a tablespoon of salt and wait for a rolling boil. Add kale to water and cook no longer than 2 minutes; it should be wilted, but still bright in color. Drain quickly and plunge into ice water. Roll up in a towel to squeeze dry, chop finely, and squeeze again. You should have about 5 cups of very dry greens.
  2. In a large pan, sauté onion, garlic, and red pepper flakes in 2 tablespoons olive oil over medium heat until golden, 20–25 minutes. Remove from heat and combine with greens. In a medium bowl, combine eggs, ricotta, and half-and-half or cream; stir into greens and season with salt and pepper. Turn into a 2 1/2-quart casserole dish (or one of approximate size). Toss breadcrumbs with remaining 1 tablespoon olive oil; sprinkle over kale. Bake at 400˚ for 30 minutes. If the top isn’t golden and bubbly, broil for a minute or two.
Recipe Notes
Nutrition Facts
Black Kale Gratin
Amount Per Serving
Calories 225
% Daily Value*
Cholesterol 121mg 40%
Sodium 158mg 7%
Total Carbohydrates 21g 7%
Dietary Fiber 3g 12%
Protein 12g 24%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 225 cal, 44% fat cal, 11g fat, 3g sat fat, 121mg chol, 12g protein, 21g carb, 3g fiber, 158mg sodium