courtesy of Foodandwine.com
Chef Sam Hayward usually tops these lush onion-sweetened greens with an excellent aged raw-milk cheese from Vermont called Tarentaise. He says Gruyère or any other Alpine-style cheese is a great substitute. Ingredients
One 4-ounce piece of sourdough bread, crusts removed, bread torn into 1/2-inch pieces (2 cups)
1/4 cup plus 1 tablespoon extra-virgin olive oil
1 medium shallot, minced
1 small onion, thinly sliced
1 garlic clove, thinly sliced
1 1/2 pounds kale, large stems discarded, leaves chopped
1 teaspoon chopped thyme leaves
Salt and freshly ground pepper
1 1/4 cups shredded Tarentaise or Gruyè cheese (3 1/2 ounces) Method
- Preheat the oven to 350°.
- Spread the bread on a baking sheet and toss with 1 tablespoon of the olive oil.
- Bake for 8 minutes, or until lightly toasted. Let the croutons cool on the baking sheet.
- In a large, deep skillet, heat the remaining 1/4 cup of olive oil. Add the shallot, onion and garlic and cook over moderate heat, stirring occasionally, until softened, 7 minutes.
- Add the kale, cover and cook over moderately low heat, stirring occasionally, until tender, about 15 minutes.
- Stir in the thyme and season with salt and pepper.
- Transfer the kale to an 8-by-10-inch glass baking dish.
- Scatter the cheese over the kale and top with the croutons.
- Bake for about 20 minutes, or until the cheese is bubbling and the croutons are golden.
- Let stand for 5 minutes, then serve.