Oh kale. You poor thing. First, you were a modest dietary staple. Then people kind of forgot about you because food scientists started inventing magical food like cheese puffs. But wait! You rose from obscurity to become obscenely trendy. Of course, your hipsterific popularity made it inevitable that you would eventually become a punchline.
(Exhibit A: What vegetable do only rich people eat? Upskale.)
Now that we got that history lesson out of the way, here’s yet another kale recipe. I know. Bear with me. The problem is that I get kale delivered practically every week nowadays, so I have to come up with interesting ways to eat it. Being a native midwesterner, I turned my latest bunch of kale into a hotdish, minus the tater tots and tuna-noodles.
First I cooked the kale with onions, garlic, and butternut squash until the veggies were soft. Then I tossed in some cooked wild rice and stirred in a creamy homemade cheese sauce, using gruyere and comté because I’m fancy like that. I also had parsley from my CSA box so I added that to the breadcrumb topping. As it emerged from the oven, the final dish was a cheesy, nutty, indulgent yet vegetable-packed meal that let me conquer one more week’s worth of kale. Victory was mine! Until next time.
Butternut Squash, Kale, and Wild Rice Gratin
- olive oil
- 1 large onion, chopped
- 1 small butternut squash (about 1.5 lbs), peeled and cut into 1-inch pieces
- 2 cloves garlic, minced
- 8 oz. bunch of curly kale, stemmed and roughly chopped into 2-inch pieces
- 2 cups cooked wild rice
- 2 Tbs. butter
- 2 Tbs. flour
- 1 1/4 cup whole milk
- 1 cup freshly shredded gruyere cheese
- 1/2 cup freshly shredded comté cheese
- kosher salt and freshly ground pepper
- 1/2 cup panko
- 2-3 Tbs. chopped fresh parsley
Heat oven to 400° F. Butter a 2-quart casserole dish and set aside.
Heat 2 Tbs. olive oil in a dutch oven over medium heat. Add the onion, squash, garlic, and kale, and sauté until vegetables are tender, about 15-20 minutes. Remove from heat and stir in the wild rice.
Meanwhile, melt butter in a 2-quart sauce pan over medium heat. Add flour and stir for about 1-2 minutes, until it’s a light golden color and forms a thick paste. Slowly whisk in milk and keep stirring until the mixture thickens slightly. Remove from heat and whisk in gruyere and comté until melted. Stir in 3/4 tsp. kosher salt and a few grinds of black pepper.
Pour the cheese sauce over the vegetable/rice mixture and stir until evenly coated. Taste the mixture and add additional salt and pepper if desired. Transfer mixture to the prepared casserole dish.
In a small bowl, stir together 1 1/2 tsp. olive oil, panko, and parsley. Season with salt and pepper to taste. Evenly sprinkle mixture over the casserole. (You might not need all the topping.)
Bake at 400° F for 20-25 minutes, or until mixture is bubbling and the top is golden brown.