Baked Kale

I'm always on the lookout for kale recipes that sound appetizing because our kale was edible in June ... and hasn't stopped growing since. Hardy little big plants, I tell you.

This recipe from Ezra Pound Cake is good the first time around but slightly less so when reheated in the oven. It's simple enough to make, though, so make the kale/croutons ahead and bake only what you will eat in one sitting.

Baked Kale

2 cups bread, torn into 1/2-inch pieces
4 Tbsp. extra-virgin olive oil, divided
1 small onion, thinly sliced
1 garlic clove, thinly sliced
1 pound kale, large stems discarded, leaves chopped well
1 tsp. chopped thyme leaves
Salt and freshly ground pepper
1 1/4 cups shredded Cheddar

Preheat the oven to 350ºF. Spread the bread on a baking sheet, and toss with 1 Tbsp. olive oil. Bake for 8 minutes or until lightly toasted. Let the croutons cool on the baking sheet.

In a large deep skillet or Dutch oven, heat the remaining 3 Tbsp. olive oil. Add the onion, and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the garlic, and cook while stirring for one minute. 

Add the kale, cover and cook over moderately low heat, stirring occasionally, until tender, about 15 minutes. Stir in the thyme, and season with salt and pepper. (You can store the kale in the refrigerator at this point to make it the next day.)

Transfer the kale to an 8-by-10-inch baking dish. Scatter the cheese over the kale, and top with the croutons. Bake for about 20 minutes, or until the cheese is bubbling and the croutons are golden. Let stand for 5 minutes, and then serve. Makes 4 servings.