A crispy cornbread topping takes this indulgent gratin over the top.
Kale and Turnip Greens Gratin
Makes about 8 servings
Ingredients
- 2 cups heavy whipping cream
- 5 cloves garlic, thinly sliced
- 1 teaspoon chopped fresh thyme
- 1¼ cups shredded fontina cheese, divided
- ½ cup shredded Parmesan cheese
- 1¼ teaspoons kosher salt, divided
- ½ teaspoon ground black pepper
- 2 tablespoons unsalted butter, divided
- 1 large yellow onion, thinly sliced
- 1 bunch kale, stemmed and chopped
- 1 bunch turnip greens, trimmed and chopped
- 2 cups day-old cornbread, cut into 1-inch cubes
- Garnish: chopped fresh thyme
Instructions
- Preheat oven to 375°.
- In a small Dutch oven, bring cream, garlic, and thyme to a simmer over medium heat. Reduce heat to low; simmer for 5 minutes. Whisk in 1 cup fontina, Parmesan, 1 teaspoon salt, and pepper until smooth. Remove from heat.
- In a 10-inch cast-iron skillet, melt 1 tablespoon butter over medium-high heat. Add onion and remaining ¼ teaspoon salt; cook, stirring occasionally, until tender, about 6 minutes. Add remaining 1 tablespoon butter. Working in batches, stir in kale and turnip greens; cook until wilted. Stir in cream mixture until combined. Top with cornbread. Sprinkle with remaining ¼ cup fontina.
- Bake until golden brown, about 30 minutes. Garnish with thyme, if desired.
Find more recipes for spring greens in our newest issue of Southern Cast Iron.
