Baked Fontina and Kale with Sun-Dried Tomatoes

Fresh curly kale baked in a creamy sauce of fontina and romano cheeses with sun-dried tomatoes.

If you like creamed spinach you will surely like this just as well. If not more. So similar only fancier.

Colorful pieces of sun-dried tomatoes add a chewy pop of acidity to a milky, cheese-infused sauce. Being that kale is a thicker, heartier green than spinach there’s more texture to it.

Fontina cheese makes a beautiful match for the kale. Fontina is a super creamy Italian cheese with superior melting abilities. It has a slight bite to it with a bit of nuttiness and tiny holes like Swiss cheese.

If, for some reason you dislike kale (it’s entirely possible this could change your mind) or have another green on hand substitutions will work out fine. If using a thinner green add a few extra cups.

Baked Fontina and Kale with Sun-Dried Tomatoes

Rating: 51

Prep Time: 30 minutes

Cook Time: 25 minutes

Total Time: 55 minutes

Yield: serves 4 as a side

Baked Fontina and Kale with Sun-Dried Tomatoes

Fresh curly kale baked in a creamy sauce of fontina and romano cheeses with sun-dried tomatoes.


8-9 cups fresh curly kale, cleaned and chopped in large pieces
coarse salt
3 tablespoons butter, plus more for greasing the pan
2 cloves garlic, minced
2 tablespoons flour
1 cup whole milk
3/4 cup fontina cheese, cut in small cubes
3 tablespoons pecorino romano or parmesan cheese, shredded
½ cup sun-dried tomatoes in oil, chopped
fresh black pepper
1 tablespoon bread crumbs


  1. Preheat oven to 375 degrees F.
  2. Fill a large, heavy-bottomed saucepan a little more than halfway with water and bring to a boil; add a few dashes of salt to the water and cook kale 3-4 minutes. Drain in a colander and run cold water over it. Wring the kale out in paper towels to get as much water as possible out of it. The kale will be all scrunched up, quicky go through it and unravel the leaves.
  3. In the same saucepan heat 1 tablespoon of the butter over medium-low heat; add garlic and saute until fragrant; add the remaining 2 tablespoons of butter and flour. Whisk together and cook 2-3 minutes. Whisk in milk and turn heat up to medium-high; bring to a simmer and cook 2-3 minutes.
  4. Season the thickened milk mixture with salt and pepper; add fontina and 2 tablespoons of the romano; whisk until melted. Turn off heat and stir in tomatoes and kale.
  5. Grease a small casserole pan (7x5ish with deep sides) with butter and add the kale mixture. Sprinkle the top with the bread crumbs and remaining tablespoon of romano cheese. Bake 20-25 minutes until bubbly and lightly golden on top. Allow to set 5 minutes before serving.

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  1. notedicioccolato says

    Your dish is very tempting dear :) Dried tomatoes always give a unique taste and Fontina cheese makes everything more appetizing. I like it very much. Bye, hope you have a great week

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