Creamed Kale and Green Vegetable Gratin is one of the best dish I have made from Kale which is like Spinach, and is also a rich source of Iron and Fiber. I have added a good combination of greens to this creamy casserole. This is a delicious dish to be served for dinner along with garlic bread or a simple pasta dish.
All thanks to my friend Ms. Annapurna for getting the seeds from USA. We are a group of garden enthusiast who love growing vegetables, fruits and flowers the organic way. These days we are all enjoying a good harvest of kale and find ways of using it. After using it in soup and salad, today I have made this casserole and my family loved it.
You may like to try our other similar recipes like Broccoli and Cauliflower Gratin, Baked Vegetables and Baked Spaghetti in Bechamel Sauce.
Yield: 4
Prep time: 15 minutes
Total time: 45 minutes
Ingredients for Creamed Kale and Green Vegetable Gratin
250 grams kale
1 cup broccoli separated
1 capsicum cubed
½ cup French beans sliced
½ cup onion chopped fine
2 tablespoon garlic chopped fine
2 tablespoon plain flour
1 cup milk
100 ml cream
½+1/3 cup cheese grated
½ teaspoon pepper/ cayenne
A pinch of nutmeg
Salt to taste
2 tablespoon olive oil
Directions for Creamed Kale and Green Vegetable Gratin
- Blanch the kale and set aside.
- Heat a pan and saute broccoli, beans, and capsicum one by one by adding few drops of oil. Saute for just 2 minutes each so that the vegetables are crunchy. Set aside.
- In the same pan add rest of oil; add garlic, onions and saute till translucent.
- Add the plain flour and saute for 2 minutes.
- Add milk and stir to incorporate milk to form a sauce.
- Add cream, cheese, pepper, salt, nutmeg and stir to mix.
- Now add the sautéed vegetables and kale and cook for 2 to 3 minutes.
- Grease a baking dish and transfer the vegetables in it.
- Top with 1/3 cup cheese and bake in a pre-heated Owen till the cheese melts and turns golden.
- Serve with spaghetti or garlic bread.
