Creamy kale gratin from America - Farm to Table: Simple, Delicious Recipes Celebrating Local Farmers by Mario Batali and Jim Webster

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Notes about this recipe

  • hirsheys on November 24, 2017

    I wasn't really a fan of this, and my family were absolutely against it (though none of them eat kale, so I'm not surprised.) I had to use pecorino, so the cheese was much too strong and the kale didn't get tender enough at all in the time it called for. It could have been far worse, but for the time and energy, I'm not sure it's worth it.

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