Lacinato Kale Gratin

Ingredients

• 2 bunches lacinato kale, stems removed and leaves roughly chopped
• 2 tablespoons olive oil
• 1/2 cup finely diced onion
• 2 cloves garlic, minced
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup dry white wine or vegetable broth
• 3/4 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt to taste
• 2 tablespoons breadcrumbs

Directions

1. Set the oven to 375°F (190°C) so it can heat while you prep the gratin.
2. Stir the breadcrumbs, Parmesan cheese, and salt to taste together in a medium bowl, then put the bowl aside.
3. Place the cream, wine or broth, black pepper, red pepper flakes, garlic, and onion in a small saucepan set over medium heat. Bring the mixture to a gentle simmer and cook for 5 minutes, just long enough for the onion to soften, then take the pan off the heat and reserve it.
4. Warm the olive oil in a large skillet over medium-high heat. Add the kale and cook for 3 minutes, until the leaves have relaxed but are still vividly green, then pull the skillet from the heat and keep it nearby.
5. Coat an 8x8-inch baking dish with butter or cooking spray. Arrange half of the kale across the base, spoon over half of the cream mixture, and scatter on half of the breadcrumb mixture. Build the same layers again with what remains, finishing with the breadcrumb mixture. Cover the dish with foil and bake for 25 minutes, until the gratin is bubbling and the top is golden brown. Serve hot.