Purple sprouting broccoli & kale gratin
By Diana Henry
This dish is easy to make and everyone loves a creamy, cheesy gratin. Pile in the greens with plenty of kale and broccoli, then top with parmesan
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Prep:20 mins
Cook:45 mins
- Serves 8 as a side
- Easy
Nutrition per serving
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kcal 424
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fat 42g
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saturates 25g
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carbs 2g
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sugars 2g
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fibre 3g
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protein 8g
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salt 0.4g
Ingredients
- 400g kale
- 15g butter
- 1 small garlic clove, finely chopped
- really generous grating of fresh nutmeg
- 300g purple sprouting broccoli
- 500ml double cream
- 100g fontina, very thinly sliced
- 50g Parmesan, grated
Method
Heat oven to 200C/180C fan/ gas 6. Remove the tough stems from the kale, then boil it in lightly salted water for 3-5 mins. Drain and press out the excess water.
Heat the butter in a frying pan and add the kale and garlic. Cook over a low-to-medium heat for a few mins. Season well and add some nutmeg.
Trim the broccoli and halve any thick stalks lengthways. Steam for 3-4 mins or until only just tender. Blot with a tea towel to get rid of the moisture on the surface.
Tip the kale into the base of a gratin or casserole dish and placethe broccoli on top. Season well and grate over some nutmeg. Pour thecream over, then add both cheeses. Bake in the oven for 30-35 mins or until golden and bubbling.
