Ingredients with Measurements:
- 1 pound salt pork, diced
- 2 bunches kale, stems removed and leaves chopped
- 1/2 cup all-purpose flour
- 1/2 cup unsalted butter
- 4 cups whole milk
- 2 cups grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Large skillet
- 9x13 inch baking dish
- Whisk
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large pot, bring salted water to a boil. Add the kale and cook for 5 minutes. Drain and set aside.
3. In a large skillet, cook the diced salt pork over medium heat until crispy. Remove from the pan and set aside.
4. In the same skillet, melt the butter over medium heat. Add the flour and whisk until smooth. Cook for 2 minutes.
5. Slowly add the milk, whisking constantly until the mixture is smooth. Cook for 5 minutes, stirring frequently.
6. Add the Parmesan cheese, garlic powder, onion powder, salt, and pepper. Stir until the cheese is melted and the sauce is smooth.
7. Add the cooked kale and salt pork to the sauce and stir to combine.
8. Pour the mixture into a 9x13 inch baking dish.
9. Bake for 25-30 minutes, or until the top is golden brown and the edges are bubbly.
10. Let the gratin cool for 5 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 550
Fat: 40g
Carbohydrates: 17g
Protein: 30g
Sodium: 1300mg
Sugar: 6g
Substitutions for ingredients:
- Salt pork: bacon or pancetta
- Kale: spinach or Swiss chard
- Parmesan cheese: Pecorino Romano or Asiago cheese
Variations:
- Add cooked pasta to the gratin for a heartier dish.
- Substitute the salt pork with cooked chicken or turkey.
- Add diced tomatoes or roasted red peppers for a pop of color and flavor.
Tips and tricks:
- Be sure to remove the stems from the kale before cooking.
- Use a whisk to ensure a smooth sauce.
- Let the gratin cool for a few minutes before serving to allow the sauce to thicken.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the gratin in individual ramekins for a more elegant presentation.
Garnishes:
Sprinkle chopped fresh parsley or thyme over the top of the gratin before serving.
Pairings:
Serve with a crusty baguette and a green salad.
Suggested side dishes:
Roasted root vegetables or garlic mashed potatoes.
Troubleshooting advice:
If the sauce is too thick, add a splash of milk to thin it out. If the sauce is too thin, whisk in a tablespoon of flour.
Food safety advice:
Be sure to cook the salt pork to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Gratin dishes originated in French cuisine and were traditionally made with potatoes and cheese.
Flavor profiles:
Salty, savory, and cheesy with a hint of bitterness from the kale.
Serving suggestions:
Serve the gratin as a main dish for a cozy weeknight dinner or as a side dish for a holiday meal.
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Taste: Savory, Salty, Rich, Comforting, Umami