Kale and Brown Rice Gratin

A little bit late in the posting, this dish accounted for a dinner and a couple of lunches last week. It was based a NYTimes recipe for Provencal Kale and Cabbage Gratin, but adjusted to fit what we had in the fridge. That meant nixing the cabbage and substituting pecorino for gruyere, as well as rosemary for the sage and thyme. We had a lingering crust of bread which we broke up and made into quick and coarse bread crumbs to put on top. In order to get the most bang for our buck, we also cut the kale stems up finely and included them in the dish (before the rest of the kale to make sure they were tender) rather than chucking them.

As a result of all this Our version looks a lot rougher around the edges than the professional gratin, but it was delicious autumn fare nonetheless.

3 Comments on “Kale and Brown Rice Gratin”

  1. That looks so good! I always use the stems from kale and other greens.. it’s amazing to me how much I used to just throw away..

    Thanks for the quick bread recipe in last post. I’m making bread as I type this!

  2. bearicaquinn says:

    I’ve been reading you guys for a couple months now, and I’m sincerely impressed– my boyfriend and I are trying to do the same and it’s proving to be difficult…partially perhaps because we’re living abroad for now and food rates are just different here? But we aspire to your great heights. Keep up the good work. If there are two things we like, it’s eating and frugality.

  3. this looks great! love those kale stems . . .

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