Cheesy kale gratin 

This easy cheesy kale gratin (adapted from Food 52) makes an indulgent side dish. It’s perfect for chilly nights when you want something cheesy but still want to get your veggies in. Pair with lentil soup for a simple and satisfying low carb dinner.

You start by combining the seasoning with the kale and massaging it with your hands

Throw it in a baking pan, and pour the half and half-cornstarch mixture over it.

Top with cheese

Bake until the top is crispy and bubbly



  • 1 cup half and half
  • 1 tablespoon cornstarch
  • 1/2 tsp nutmeg
  • 1/3 tsp salt
  • 1/2 tsp pepper
  • 1/4 cup Parmesan
  • 1/4 cup cheddar
  • 10 oz Tuscan kale, chopped
  • Optional: 1/2 cup panko breadcrumbs


  1. Preheat oven to 350 degrees
  2. Combine salt, pepper, and nutmeg and massage into kale
  3. Transfer seasoned kale to baking dish
  4. Stir cornstarch into half and half until dissolved
  5. Pour half and half mixture over kale
  6. Sprinkle grated cheese on top of kale and top with breadcrumbs if desired
  7. Bake at for 40-50 min until cheese is crisp and browned

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