Spinach and kale gratin
Great as a side or add plant-based sausages to make this a veggie main.
SERVES 6
PREP 30 mins COOK 20-25 mins
- 250g kale, any woody stems discarded
- 150g heritage kale or chard
- 260g spinach leaves
- 40g butter
- 40g plain flour
- 550ml whole milk
- 1tbsp Dijon mustard
- 50g mature Cheddar, grated
- Whole nutmeg, for grating
- 100g crème fraiche
- 50g Parmesan, grated
1 Blanch both the kales in a large pan 1 drain and refresh under cold running water, then squeeze out the excess water in a clean tea towel and put in a medium baking dish. Put the spinach in a colander and pour hot water over it to wilt. Refresh, squeeze out excess water and add to the dish with the kale.
2 Heat the butter, flour and milk with saucepan over a medium heat, whisking every so often, until the butter has melted and the flour is incorporated. Turn up the heat to medium-high and continue to cook, stirring until the sauce thickens.
3 Stir in the Dijon mustard, Cheddar 3 cheese and a good grating of nutmeg. Once the cheese has melted, stir in the crème fraiche.
4 Pour the cheese sauce over the 4 greens and mix to combine. Scatter over the Parmesan.
5 Heat the oven to 200C Fan/Gas 7. Bake for 20-25 mins until the cheese is golden and bubbling.
This story is from the March 12, 2024 edition of Woman's Weekly.
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This story is from the March 12, 2024 edition of Woman's Weekly.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
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