Lacinato kale gratin from Food52 by Renee Erickson

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Notes about this recipe

  • Rutabaga on November 04, 2015

    I found this kale gratin to be especially delicious. Cream and cheese notwithstanding, my husband thought it was just fine - he prefers crispy kale (although the top bits do crisp up here). Using one large bunch, I made a half batch in a smaller pan, and baked it for only 50 minutes. It was done well enough at that point, but another 10 minutes in the oven would have been ideal. While this dish takes very little work to put together, the long time spent in the oven means it's not a feasible option if you have to put dinner on the table quickly.

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