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Purple sprouting broccoli & kale gratin

This dish is easy to make and everyone loves a creamy, cheesy gratin. Pile in the greens with plenty of kale and broccoli, then top with parmesan

  • Prep: 20 mins
    Cook: 45 mins
  • 8 as a side
  • Easy
  • 8 as a side
  • Easy
  • Calories 424
  • Carbohydrates 2
  • Saturated Fat 25
  • Sugar 2
  • Protein 8
  • Fat 42
  • Fibre 3
  • Salt 0.4

Nutrition per serving

  • Calories 424
  • Carbohydrates 2
  • Saturated Fat 25
  • Sugar 2
  • Protein 8
  • Fat 42
  • Fibre 3
  • Salt 0.4

Ingredients

  • 400g kale
  • 15g butter
  • 1 small garlic clove, finely chopped
  • really generous grating of fresh nutmeg
  • 300g purple sprouting broccoli
  • 500ml double cream
  • 100g fontina, very thinly sliced
  • 50g Parmesan, grated

Method

  1. Heat oven to 200C/180C fan/ gas 6. Remove the tough stems from the kale, then boil it in lightly salted water for 3-5 mins. Drain and press out the excess water.

  2. Heat the butter in a frying pan and add the kale and garlic. Cook over a low-to-medium heat for a few mins. Season well and add some nutmeg.

  3. Trim the broccoli and halve any thick stalks lengthways. Steam for 3-4 mins or until only just tender. Blot with a tea towel to get rid of the moisture on the surface.

  4. Tip the kale into the base of a gratin or casserole dish and placethe broccoli on top. Season well and grate over some nutmeg. Pour thecream over, then add both cheeses. Bake in the oven for 30-35 mins or until golden and bubbling.