Kale and Brown Rice GratinPosted: November 7, 2010
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.