Kale and Quinoa Gratin
I am obsessed with kale. And cheddar cheese. And pairing the two together was just a match made in heaven! (The addition of delicious, heavy cream didn't hurt...) I've actually made this twice this week. The first time was measured out; everything very purposeful. The second time, I sort of went with the general recipe I had created and loosely recreated it. Both were delicious! My reason for telling you that, is this: You should feel comfortable adding and subtracting things as you wish. I used two bunches of kale and one bunch of red chard the second time. I think I prefer the kale, because it held it's form better. Experiment with whatever greens you have and let me know how it goes! I'm willing to bet this would be superb with collard greens!
- 3 bundles of kale (I used lacinato, because I like the flat leaves, but buy whichever looks best)
- 2 cups of vegetable stock
- 1 cup quinoa
- 1/2 yellow onion, small dice
- 3 cloves of garlic, minced
- 1/2 pound of sharp white cheddar (Beecher's was perfect!)
- 1 tsp nutmeg
- 1 pint heavy cream
Preheat the oven to 375 degrees F. Wash and tear the kale. Discard the rough stems and tear the leaves into two-inch pieces. Add the vegetable stock to a small saucepan and bring to a boil. Thoroughly rinse the quinoa and add that to the vegetable stock. Set a timer for 16 minutes.
Chop the onion into a small dice. Mince the garlic cloves.
Heat a large cast iron pan over medium-high heat and add a glug of olive oil. Saute the onions and garlic until softened.
Grate the cheese and set this aside.
Add a large handful of the kale and saute for a minute until it starts to break down and wilt. As soon as you can fit more in the pan, add in the rest of it. Mine took four separate additions to fit it all in.
Strain the quinoa and add it to the pan. (There should be very little, to no liquid left in the quinoa pan.)
Mix the quinoa, kale, onion and garlic well.
Grate some nutmeg over the pan and thoroughly stir.
Sprinkle the cheese all over the pan, followed by the cream.
Place the pan in the oven and bake for forty minutes.
Scoop out some on each plate and enjoy! (This should feed at least six people, but by the end of the night three of us had finished this. It's SOOO good!)