Nigel Slater’s Gratin of Kale and Almonds (4)
Servings
4
Servings
4
Ingredients
1
large
red onion
peeled and finely sliced
1
tbsp
rapeseed oil
250
g
Kale
50
g
flaked almonds
300
ml
double cream
500
ml
bechamel sauce
2
handfuls
freshly grated parmesan
Instructions
Preheat the oven to 200 C Gas 6
Heat the oil in a large shallow frying pan then add the onions and fry gently until soft and slightly golden in places,
Remove the tender leaves from the kale and chop the coarse stems. Add the chopped stems to the onions and continue to cook until they have softened.
Add the kale leaves and cook for a couple of minutes, then stir in half the flaked almonds.Tip the onion and kale mixture into an ovenproof dish.
Mix the cream with the bechamel sauce, then stir in a good handful of the grated parmesan and check the seasoning.Pour evenly over the kale and onion.
Scatter with the remaining cheese and almonds then bake for 30 minutes until golden and bubbling.
Serve with jacket potato and a salad on the side.
Related