Documents
Resources
Learning Center
Upload
Plans & pricing Sign in
Sign Out

kale au gratin

VIEWS: 18 PAGES: 1

									kale au gratin

A member of the cabbage family, kale is a good source of vitamins A, B,
and C. Select crisp green leaves with no signs of yellowing.

SERVES 4
PREPARATION TIME:
30-40 MINUTES

1   large bunch kale (about 1 pound)
1   large garlic clove, chopped
2   tablespoons olive oil
2   tablespoons grated Parmesan cheese
2   tablespoons breadcrumbs salt and pepper to taste


1. Rinse the kale several times in cold water to eliminate any sand.
Discard the stems.
2. Bring 1—2 cups lightly salted water to a boil. Add the kale, cover,
and steam over medium-high to high heat for 5—7 minutes. Drain
and cut into 2-inch pieces.
3. Sauté the garlic in the oil for 30 seconds. Add the kale and 1 cup
water. Cover and cook over hi heat for 10 minutes or until the kale is
tender. Stir often. Add the grated cheese and the breadcrumbs. Season
lightly with salt and pepper. Serve immediately.

								
To top