This gratin recipe is a perfect match for chilly wintry nights. It’s a casserole made from hearty seasonal kale, white beans, and a gentle rosemary undertone, and baked off with a Fontina and breadcrumb topping. It’s not too heavy of a dish but certainly a comfort food, and an entrée all in itself while staying meatless and simple. Enjoy this winter kale casserole with white beans and Fontina with the fireplace lit and a warm couch to cozy up in.
Winter Kale Casserole With White Beans and Fontina
Makes 2 large or 4 small servings
2 tablespoons olive oil
1 cup finely chopped onions
1 teaspoon dried rosemary
½ bunch lacinato kale, chopped (about 5 cups)
1 cup white beans
¾ cup almond milk
Sea salt and black pepper, to taste
½ cup grated Fontina cheese
½ cup whole wheat breadcrumbs
From the Organic Authority Files
- Preheat oven to 375F.
- Heat oil in a medium oven-safe skillet over medium heat. Add onions and rosemary; cook until onions are softened and lightly browned, stirring occasionally, about 3 to 5 minutes.
- Add kale to skillet and cook until it softens and turns bright green, stirring, about 2 to 3 minutes (kale will shrink in volume as it cooks).
- Add beans and milk to skillet; stir well to mix. Bring to a boil over high heat; reduce to a simmer and cook until mixture thickens slightly, about 2 to 3 minutes. Season to taste with salt and pepper.
- Sprinkle cheese over the top of the skillet; sprinkle breadcrumbs over the top.
- Place in middle rack of oven and bake until mixture bubbles slightly, about 25 minutes. Remove from oven and serve.
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Images by Kimberley Stakal