Baked Kale Gruyère | Oregonian Recipes
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Cooking tools:
- Baking dish
- Colander
- Cutting board
- Chef's knife
- Pot
- Saucepan
- Whisk
- Wooden spoon
- Measuring cup
- Measuring spoon
- Mixing bowl
- Oven
- Stove
Ingredients
- 1 quart salted water
- 2 1/2 pounds kale, ribs removed
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1/2 cup shredded gruyère cheese (divided)
- Salt
- freshly ground black pepper
- Freshly grated nutmeg
- 1/2 cup bread crumbs
- 1 tablespoon melted butter
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