Fennel and Kale Gratin with Parmesan Croutons | RICARDO

Ingredients

• 1 1/2 cups (150 g) diced day-old bread
• 1 clove garlic, chopped
• 3 tbsp (45 ml) olive oil
• 1/4 cup (25 g) grated Parmigiano-Reggiano cheese
• 2 tbsp chopped fennel fronds
• 3 tbsp (45 g) butter
• 3 tbsp (25 g) flour
• 1 1/2 cups (375 ml) milk
• 1 1/2 cups (150 g) grated fontina or Gruyère cheese
• 1 pinch ground nutmeg
• 1 pinch cayenne pepper
• 3 fennel bulbs, halved and thinly sliced
• 1 onion, chopped
• 2 tbsp butter
• 2 cloves garlic, chopped
• 1/2 cup (125 ml) chicken broth
• 8 cups (225 g) kale leaves, blanched and coarsely chopped
• Salt
• pepper