This dish is perfect on its own as a vegetarian lunch option, but it also makes a lovely side dish.
There are lots of different types of kale to experiment with. Try red russian, curly, cavolo nero, or a mix of all three!
8-10 servings as a side dish
Prep and cooking: 70 minutes
Ingredients
4 bunches of kale
2 cups double cream
3 eggs
1 tablespoon Dijon mustard
225g strong Cheddar
Salt and pepper to taste
Method
- Preheat the oven to 180°C.
- Rinse greens and dry well between kitchen paper. Remove the main rib (stem) with a knife, kitchen scissors or by hand. Cut into smallish pieces and set aside.
- In a separate bowl, whisk the eggs, cream and mustard, and set aside. Put half of the prepared kale into a heavy ovenproof casserole dish, and salt and pepper generously.
- Pour half of the cream mix over the seasoned kale. Put in the rest of the kale, season again, and top with the remaining mix. Slice or grate the cheese and place on top.
- Bake in middle oven rack for 40 minutes or until the top is slightly crusty. Serve at once!
Recipe design: Charlotte Steel