Kale And Butternut Squash Gratin - cooking recipe

Ingredients

2 (1 1/2 lb) butternut squash, cut in half and seeded
2 tablespoons peanut oil
8 ounces kale, rinsed and cut into thin slices (stems trimmed and large ribs removed)
4 garlic cloves, minced
coarse salt
black pepper, freshly ground
1/2 teaspoon nutmeg, freshly grated
1 pinch allspice
4 sprigs fresh thyme, leaves coarsely chopped
1 1/2 cups heavy cream
3 tablespoons panko breadcrumbs (Japanese)
2/3 cup parmigiano-reggiano cheese, freshly grated

Preparation

Preheat the oven to 400 degrees. Use butter to lightly grease a large (2 1/2-quart) gratin dish.
Peel the squash, then cut it crosswise into 1/4-inch-thick slices.
Heat the oil in a large skillet over medium-high heat. Add the kale, still slightly damp, and cook, stirring occasionally, for about 3 minutes, until it has wilted. Add the garlic and cook, stirring, for 45 to 60 seconds, until it is fragrant.
Place half of the sliced squash in the prepared gratin dish; season with salt and pepper to taste.
Combine the nutmeg, allspice and thyme in a small bowl.
Place the kale over the squash and sprinkle with half of the nutmeg-thyme mixture. Top with the remaining squash and sprinkle with the remaining nutmeg-thyme mixture.
Pour the cream over the vegetables; cover the gratin dish tightly with aluminum foil. Bake for about 45 minutes, until tender.
While the vegetables are baking, combine the panko bread crumbs and Parmigiano-Reggiano cheese in a small bowl.
Reduce the oven temperature to 375 degrees. Discard the foil from the gratin dish and use a spatula to press down on the mixture. Sprinkle the bread crumb-cheese mixture over the vegetables. Return to the oven and bake, uncovered, for about 10 minutes, until golden brown. Transfer to a wire rack to cool for at least 10 minutes before serving.
About Kale:
It's best to buy kale just before you are going to use it, because it tends to get flabby and bitter after a few days' refrigeration. Store it in an open plastic bag in the coldest part of the fridge.