Hamburgers and Kale Gratin

This evening's meal was pretty easy.  All the prep work went into the kale, and that was minimal.  This is one of my favorite ways to eat kale.  Curtis doesn't like at as well this way--he says it is too rich.  I think it's perfect!  Unfortunately, neither child eats this at this point--M has a leafy green avoidance.  We'll keep working on that.

To make the kale gratin, start by removing the stems from the kale (this recipe is for 1/2 lb of kale).  This is actually really easy.  Just hold the stem in one hand (I am right handed and hold it in my right hand) and with the other hand, starting at the stem, pull the leaves off.  Once all the stems are off, chop the kale.  Bring a few inches of water to a boil in a pot.  Add the kale and a dash of salt and cook 5 - 6 minutes.  Drain and squeeze excess water off the leaves.  Meanwhile, fry a couple of slices of bacon.  When crisp, break into small pieces (if you want you can use a little ham.  If you use ham, cut into 1/2" pieces before frying it).  In a separate pan (I used the same pan I cooked the kale in), pour 1/2 c cream (or if you don't have cream you can use 2 T melted butter plus enough milk to make 1/2 c), 1 clove minced garlic, and black pepper.  Add the crispy bacon.  Cook and reduce to about 1/4 - 1/3 c about 7 - 8 minutes.  Pour the cream evenly over the cooked greens and stir to coat evenly.  Transfer to a shallow casserole.  Stir 1/4 c breadcrumbs and 1/4 c grated Parmesan cheese together and sprinkle on top of kale.  Bake in a preheated 425 oven for 5 -10 minutes.

Sorry there are no pictures tonight.  The photographer got home after we had eaten supper so pictures didn't happen.  Hopefully we'll do better tomorrow!