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| Gruyere adds nutty-ness |
I added zucchini to this recipe and I think it adds necessary body to the dish, to keep it from being too soft. And adjusted his proportions. It's been a great dish to reheat with an egg for breakfast or a quick lunch. So simple to make!
If you can't find crème fraiche you could substitute sour cream. But, don't change the Gruyere bread crumb topping combo, it's the best part!
---Barbara
Kale, Zucchini, White Bean Casserole with Gruyere
(adapted from At Home in the Kitchen by David Kinch)
Makes a 9x13" casserole
3 small firm zucchini
1 large bag of prewashed and chopped kale
(or 2 large bunches)
butter for coating the dish
salt
1 15-ounce can cannellini beans, drained
1 T. minced garlic
freshly ground pepper
pinch of cayenne
1 cup crème fraiche
4 ounces Gruyere cheese, shredded or grated
2 T. untoasted dried bread crumbs
Preheat the oven to 425 degrees. Grease a 9x13" casserole.
Preheat water in a large 6 to 8 quart pot, like a spaghetti pot, to blanch the kale.
Quarter and slice the zucchini into chunks. Add to a large bowl with a pinch of salt.
Drain cannellini beans well. Add to bowl with a pinch of salt.
Mince garlic. Add to bowl.
Sprinkle with cayenne and add lots of grated black pepper.
Toss ingredients together well without crushing the cannellini beans. Set aside.
When the water comes to a full boil, add a couple of teaspoons of salt, then all of the kale, press it into the water, and cook for 3 to 5 minutes until the kale is blanched, i.e., still bright green but softened.
Drain well.
Add to the bowl. Toss until the mixture is uniform.
Spoon it out into the pre-greased casserole dish in one even layer.
Drop dollops of crème fraiche evenly across the top, using a teaspoon.
Add a layer of Gruyere cheese.
Add a sprinkle of dried bread crumbs.
Bake until golden brown for 35 minutes in a 425 degrees oven.
Delicious straight from the oven or refrigerated then spoon out into serving bowls and microwaved for 3 to 4 minutes. Add an egg before microwaving for a healthy breakfast or lunch.
B