Kale Gratin with Hazelnuts

From the kitchen of Tasting Hygee by Leela Cyd.

4 Servings


  • 2 bunches dino Kale, chopped
  • 2 tbsp butter plus more for greasing pan
  • 2 tbsp flour
  • ¾ cup whole milk
  • ½ cup shredded parmesan
  • ¼ cup white wine
  • ¼ tsp nutmeg
  • 1 clove garlic, minced
  • pinch of salt
  • zest from 1 lemon
  • ¼ cup breadcrumbs
  • ¼ cup crushed hazelnuts
  • 2 tbsp olive oil


  1. Grease 10" oven proof skillet, 9" pie pan. Preheat oven to 375. Blanch kale in boiling water and remove to a strainer. Squeeze out excess water.
  2. In large skillet over medium, melt butter. Add flour and stir until toasty in color and smell. Add milk and whisk to combine. Stir in ¼ cup cheese, white wine, nutmeg, garlic, salt and lemon zest.
  3. Stir until cheese had been melted and combined. Toss kale in cheese sauce and evenly coat.
  4. Pour kale into greased pan. Top with breadcrumbs, cheese and hazelnuts. Drizzle the top with olive oil.
  5. Bake for 15 minutes, broil for 30 seconds. Let cool and serve.

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