A brassica lover’s dream dish, via Provençe. This gratin is substantial enough to be served as a main course, but is also great as a side dish. It’s delicious hot or at room temperature, so could also be part of a buffet. If you use the sturdier kales, such as the red and green curly kales, you may want to cook them longer than Red Russian and dino kales. Same for cabbage–green cabbage will need a bit longer than napa. The recipe calls for cooked grain, so if you don’t have some on hand, make it first.
3 T vegetable oil, divided, plus extra for greasing baking vessel
1 c diced onion or leek
2 cloves minced garlic
2 T fresh chopped sage or 2 t dried sage
1 t fresh thyme or 1/2 t dried thyme
12 c or so stemmed, chopped kale leaves
6 c or so sliced cabbage
1/2 c broth, stock or water
salt and pepper, to taste
1 1/2 c cooked grain, such as rice or quinoa
1 c grated cheese
4 T dried breadcrumbs or savory cracker crumbs
1. Preheat oven to 375ºF. Grease an 8″ x 8″ baking dish or other, similarly-sized baking vessel.
2. Heat 2 T of the vegetable oil in a large skillet over medium heat. Add the onion and sauté for about 5 minutes, until tender. Stir in the garlic and herbs and cook for another minutes. Add the kale, in batches in necessary, stirring until the kale has wilted. Toss in the cabbage and stir to combine with the other elements. Pour in the broth along with some salt and pepper, and bring to a simmer. Cook for about 10 minutes or longer until the vegetables are just tender, but not overly so, and the liquid has mostly evaporated. Remove from heat and let cook some.
3. In a large bowl, beat the eggs lightly. Stir in the slightly cooled vegetables, along with the cooked grain and the cheese. Combine thoroughly. Scrape into prepared baking pan and smooth the top. Scatter breadcrumbs over the top and drizzle with remaining tablespoon of oil.
4. Bake for about 40 minutes, until firm and browned. Let sit for 10 minutes or so before serving.