I came across this recipe from the New York Times and it was like it was made for that week’s CSA box. So I just had to try it, even though it seemed like a rather unique combination of flavors. I loved it. Gratin is usually heavy, but the dill and fennel bring an herby brightness to the cream and the cheese. I’ve adapted the original recipe slightly due to preference and what I had on hand. This does include white rice, but you can always use cauliflower rice if you’d rather. I used a cast iron skillet, but would actually advise using a greased casserole dish as it stuck to the pan like a champ.
- 1 bunch dino kale, stemmed and washed
- 4 large scallions, chopped
- 1 medium fennel bulb – trimmed, quartered, cored, and chopped
- 2 large garlic cloves, minced
- 1/4 cup chopped fresh dill
- 3 large eggs
- 1/2 cup heavy cream
- 1 cup cooked white rice (or cauliflower rice)
- 1 cup gouda cheese, grated
- 1/4 cup gluten-free breadcrumbs (optional)
- salt and fresh ground pepper, to taste
- 3 tbsp oil of your choice
Bring a large pot of salted water to a boil, and blanch kale for about 2 minutes. Remove the kale and drain. Rinse under cold water and squeeze out excess liquid. Roughly chop the kale.
Heat oil over medium heat in a large skillet and add fennel, stirring often. Continue cooking until fennel has softened, about 8 minutes. Add garlic and scallions, and cook for two minutes or so. Add kale and stir for another minute, and then add dill, stirring to combine. Season to taste with salt and pepper and remove from heat.
Preheat oven to 375. In a large bowl, whisk together eggs and cream. Stir in kale mixture, rice, and all but 3 tbsp of the cheese. Adjust seasoning as needed. Pour into greased casserole/gratin dish and top with breadcrumbs, if using. Top that with the remaining cheese. Bake about 40 minutes, until golden brown and set. Let rest 10 minutes before serving. Enjoy!