Tomato, Kale, Gruyere and Bread Casserole

If you want something hot, easy and loaded with veggies, give this French-style casserole a try!

Here’s what you need:

2 bunches kale, stems removed

1 tablespoon olive oil

1 onion, diced

1 teaspoon dried thyme

1 cup white wine

1.5 cups broth (chicken or veggie)

1.5 pounds large tomatoes (beefsteak, or “on-the-vine”), sliced into 1/2-inch thick pieces

1 loaf French/white/country bread, at least a day-old, sliced into 1/2-inch thick pieces

1 block gruyere cheese, shredded (about 5-8 oz.)

Here’s what you do:

1. In a large pot of boiling, salted water, cook the kale for 2 minutes. Drain, rinse with cold water, and once it has cooled enough, squeeze out the excess moisture and roughly chop.

2. Preheat the oven to 400 degrees, and butter a baking dish.

3. In the same pot where you cooked the kale, heat the olive oil over medium-high heat. Add the onions and thyme, and cook for about 12 minutes, stirring occasionally.

4. Add the wine to the onion, and then the kale, and simmer until the wine is reduced. Remove the kale mixture from the pot. Using the same pot, heat the broth.

5. In the pan, make a single layer of slightly less than half of the bread. Top with half of the tomato slices. Season with salt and pepper. Add half of the kale mixture, and then half of the cheese mixture.

6. Layer the second slightly-less-than-half of the bread again, topped with the remaining tomato slices. Season again with salt and pepper. Add the remaining kale mixture and the remaining cheese. Top with the remaining few slices of bread.

7. Push the casserole down with a spatula. Pour the hot broth over the top and press down once more.

8. Cover and cook for about an hour. Then, remove the cover and bake for another 10 minutes. Remove from the oven and allow to sit for at least 20 minutes, and up to an hour. Serve warm.


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