Baked Fontina and Kale with Sun-Dried Tomatoes

Ingredients

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

Instructions

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.

http://www.cinnamonspiceandeverythingnice.com/baked-fontina-and-kale-with-sun-dried-tomatoes/

©CinnamonSpiceandEverythingNice.com 2013 All Rights Reserved. No copying or commercial duplication of any content (including photos) without the express written permission from the author.