Creamy White Bean and Kale Gratin (Print version)
White beans and tender kale bake in a light cream sauce beneath a crisp cheese and breadcrumb topping.
# Ingredients:
Ingredients
01 -
480 g drained white beans
02 -
120 g chopped kale, stems removed
03 -
1 small onion, diced
04 -
2 garlic cloves, minced
05 -
1 tbsp olive oil
06 -
150 ml vegetable stock
07 -
100 ml heavy cream
08 -
60 g grated vegetarian hard cheese
09 -
35 g breadcrumbs
10 -
¼ tsp salt
11 -
¼ tsp black pepper
# Instructions:
01 -
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.
02 -
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.
03 -
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.
04 -
Stir in the beans, cream, salt, pepper and 40 g of the cheese. Simmer for 2 minutes, then transfer to the baking dish.
05 -
Mix the breadcrumbs with the remaining 20 g cheese and scatter evenly over the beans. Bake for 15–18 minutes until bubbling and golden.
06 -
Rest for 5 minutes before serving. The beans should be creamy but not soupy, with tender kale beneath the crisp topping.
07 -
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.
# Good to know:
01 -
Includes 5 minutes resting or cooling time.