Ingredients with Measurements:
- 1 bunch of kale, stems removed and leaves chopped
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 tablespoons of butter
- 2 tablespoons of all-purpose flour
- 2 cups of milk
- 1 cup of grated Västerbottensost cheese
- Salt and pepper to taste
- 1/4 cup of breadcrumbs
Special equipment needed:
- Oven-safe baking dish
- Large pot for boiling kale
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Bring a large pot of salted water to a boil. Add the chopped kale and cook for 2-3 minutes until tender. Drain and set aside.
3. In a large skillet, melt the butter over medium heat. Add the chopped onion and garlic and sauté until softened, about 5 minutes.
4. Add the flour to the skillet and stir to combine. Cook for 1-2 minutes until the mixture is lightly browned.
5. Slowly whisk in the milk, stirring constantly to prevent lumps from forming. Cook for 5-7 minutes until the mixture has thickened.
6. Add the grated Västerbottensost cheese to the skillet and stir until melted and combined.
7. Add the cooked kale to the skillet and stir to coat with the cheese sauce.
8. Season with salt and pepper to taste.
9. Transfer the mixture to an oven-safe baking dish.
10. Sprinkle the breadcrumbs over the top of the kale mixture.
11. Bake for 20-25 minutes until the top is golden brown and the mixture is heated through.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
5. Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 14g
Carbohydrates: 19g
Protein: 12g
Sodium: 400mg
Sugar: 7g
Substitutions for ingredients:
- Kale can be substituted with spinach or Swiss chard.
- Västerbottensost cheese can be substituted with Parmesan or Gruyere cheese.
Variations:
- Add cooked bacon or ham to the kale mixture for added flavor.
- Top the gratin with sliced tomatoes or roasted red peppers before baking.
- Use a mixture of different cheeses for a more complex flavor.
Tips and tricks:
- Make sure to remove the tough stems from the kale before cooking.
- Use a sharp cheese grater to grate the Västerbottensost cheese for easier melting.
- Make the cheese sauce ahead of time and store in the refrigerator until ready to use.
Storage instructions:
Leftovers can be stored 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 until heated through.
Presentation ideas:
Serve the gratin in individual ramekins for a more elegant presentation.
Garnishes:
Garnish with chopped fresh herbs such as parsley or chives.
Pairings:
Pair with a crisp green salad or roasted vegetables for a complete meal.
Suggested side dishes:
Roasted Brussels sprouts or garlic mashed potatoes would make great side dishes.
Troubleshooting advice:
If the cheese sauce is too thick, add more milk to thin it out. If it is too thin, add more cheese or flour to thicken it.
Food safety advice:
Make sure to cook the kale until tender to ensure it is safe to eat.
Food history:
Västerbottensost cheese is a Swedish cheese that has been made since the 19th century. It is known for its sharp and tangy flavor.
Flavor profiles:
This gratin has a creamy and cheesy flavor with a slight bitterness from the kale.
Serving suggestions:
Serve as a side dish for a holiday meal or as a vegetarian main dish.
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Region: Swedish