This recipe came from a class I took with friends at the Boat Street Cafe. It was so good, I made it at home the next day and so did at least one other member of the class. In comparing notes, we figured out you should not substitute half and half for the cream and we think it’s a good idea to get the kale as dry as possible before making this recipe. Otherwise, it was just about as good at home as it was at the restaurant, a definite sign of a great recipe. It’s pictured here with Italian sausage pasta.
1 hour, 15 minutes of that active
3 large bunches of kale
3 c heavy cream
1 tbsp Dijon mustard
8 oz sharp cheddar cheese, sliced
sea salt and freshly ground pepper
-Wash the kale and dry as much as possible. Cut out the main rib of each leaf and then tear or cut into smallish pieces.
-Preheat oven to 350 degrees.
-Combine the cream, eggs, mustard, 1 tsp salt and 1/2 tsp pepper.
-Pile the kale into a 9×13 baking dish or casserole, it should really be mounded up high in the pan as it will shrink as it cooks. I would say ours was about 3-4 inches above the edge of the dish.
-Sprinkle another pinch or two of salt and pepper over the kale. Pour the cream mixture carefully over the kale. Place the cheese slices over the kale, tucking the ends over the kale at the edges so it won’t slide out of the pan when it melts in the oven.
-Bake about 40 minutes or until slightly crispy on top. Serve.