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
8 as a side
400g kale15g butter1 small garlic clove, finely choppedreally generous grating of fresh nutmeg300g purple sprouting broccoli500ml double cream100g fontina, very thinly sliced50g parmesan, grated
STEP 1Heat 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.STEP 2Heat 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.STEP 3Trim 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.STEP 4Tip the kale into the base of a gratin or casserole dish and place
the broccoli on top. Season well and grate over some nutmeg. Pour the
cream over, then add both cheeses. Bake in the oven for 30-35 mins or until golden and bubbling.
