Creamy White Bean and Kale Gratin

White beans and tender kale bake in a light cream sauce beneath a crisp cheese and breadcrumb topping. Softening the kale in stock first helps the leaves cook evenly while the short oven finish browns the surface.

Ingredients

• 480 g drained white beans
• 120 g chopped kale, stems removed
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 150 ml vegetable stock
• 100 ml heavy cream
• 60 g grated vegetarian hard cheese
• 35 g breadcrumbs
• ¼ tsp salt
• ¼ tsp black pepper

Method

1. Heat the oven to 200°C. Set a 20 cm square baking dish nearby. Rinse and drain the beans. Remove tough kale stems and chop the leaves.
2. Heat the oil in a large skillet over medium heat. Cook the onion for 5 minutes until soft, then stir in the garlic for 30 seconds.
3. Add the kale and stock. Cover and simmer for 5 minutes until the leaves soften. Uncover and simmer another 2 minutes to reduce excess liquid.
4. Stir in the beans, cream, salt, pepper and 40 g of the cheese. Simmer for 2 minutes, then transfer to the baking dish.
5. Mix the breadcrumbs with the remaining 20 g cheese and scatter evenly over the beans. Bake for 15–18 minutes until bubbling and golden.
6. Rest for 5 minutes before serving. The beans should be creamy but not soupy, with tender kale beneath the crisp topping.
7. Refrigerate covered leftovers within two hours and keep for up to three days. Reheat until steaming throughout, adding a splash of water if the beans have thickened.

Drain the beans well

Wet beans dilute the sauce. Rinse canned beans, drain thoroughly and let excess water drip away before adding them to the pan.

Soften the kale first

Remove firm stems and chop the leaves into manageable pieces. A short covered simmer makes the kale tender without a long bake.

Keep some cheese for the top

Most of the cheese enriches the sauce, while a smaller portion browns with the breadcrumbs. Let the gratin settle briefly before serving.

FAQs

How many servings does this make?

Makes 4 servings using the pan or equipment listed.

What should I check before serving?

Rest for 5 minutes before serving. The beans should be creamy but not soupy, with tender kale beneath the crisp topping.

How should I store leftovers?

Refrigerate covered leftovers within two hours and keep for up to three days. Reheat until steaming throughout, adding a splash of water if the beans have thickened.