Kale, Gruyère Cheese and Sourdough Crouton Bake

Here is a great way to maximized your CSA of kale or other collards. The recipe is an "upscale" appetizer or side that is super easy to make. Also, a portion of this recipe can be made ahead - see notes below.

The kale is offset by the sharpness of the cheese and the sweetness of the cooked onions. For this recipe, I feel that the greens are mostly interchangeable just cook until tender.

Gruyère is my cheese of choice for this recipe. Should you not have any Gruyère on-hand or not want to pay the cost for Gruyère, you can substitute any alpine style cheese for the Gruyère.

Ingredients:

5 oz sourdough bread
1 1/4 cups shredded Gruyère cheese or substitute
1/4 cup plus 1 tbsp olive oil
1 1/2 lbs kale
1 medium shallot, minced
1 small onion, thinly sliced
1 garlic clove, thinly sliced
1 tsp thyme leaves (fresh preferred)**
Salt (kosher or sea preferred)
Freshly ground pepper

Process:

1) Preheat oven to 350°

2) Remove crusts of sour dough bread and tear bead into 1/2-inch pieces (about 2 cups)

3) Remove and discard large stems of kale and chop leaves

4) Spread the bread pieces on baking sheet and toss with 1 tablespoon of the olive oil

5) Bake for bread until lightly toasted (6 to 9 minutes)

6) Remove bread from oven, set aside and let cool

7) Heat remaining olive oil in large skillet. Add shallot, onion and garlic and cook on moderate heat until soften (6 to 8 mins) - stir occasionally.

8) Add chopped kale and cook covered on medium heat until tender (13 to 16 mins)

9) When kale is tender, add in thyme, salt and pepper

10) Transfer kale-onion mixture to baking dish. Cover kale with cheese and top cheese with bread crotons.

11) Bake until cheese is bubbling and croutons are golden in color (18 to 22 mins)

12) Remove from oven and allow to cool for 5 to 10 mins before serving.

Make Ahead Portion

The recipe can be made through step 9.

For storage of make ahead part - allow kale to cool and store in refrigerator overnight and store bread croutons in an airtight container.

** You can substitute one teaspoon of dried herbs for one tablespoon of fresh herbs and vice-versa (which is a one-to-three ratio). But let taste be your guide. Packaged dried herbs start out with a stronger taste than fresh herbs, but lose their pungency as they age. If you've recently purchased the container, you might want to use a light hand, or add a bit more if the herb is older. When possible, use fresh ingredients to gain the most flavor.