1. Preheat the oven to 425F. Cook the kale, covered, in boiling salted water until very tender, about 15 minutes. Rinse under cold running water; drain, pressing out all liquid with the back of a spoon. Chop fine.
2. Melt 2-1/2 tablespoons of the butter in a medium saucepan over low heat. Stir in the flour. Cook, stirring constantly, 2 minutes. Whisk in the hot chicken stock. Cook until very thick, about 2 minutes. Add 1/4 cup of the cheese, the salt, pepper, nutmeg, and hot pepper sauce. Stir in the kale. Transfer to a buttered shallow baking dish.
3. Melt the remaining 2 tablespoons butter in a small skillet over medium heat. Stir in the bread crumbs. Cook, stirring constantly, until golden. Spoon over the kale mixture. Sprinkle with the remaining 1/4 cup cheese. Bake until bubbly, 15 to 20 minutes.
Wine Pairing(s)
Rolly Gassmann Riesling
Corvo Insolia
Foris Dry Gewurztraminer
Snoqualmie 'Naked' Gewurztraminer
Cardwell Hill Pinot Gris
Lucien Albrecht 'Vendange Tardive' Gewurztraminer
A Mano Moscato
R. Stewart 'Big Fire' Pinot Gris
Trimbach Riesling
Bookwalter Gewurtztraminer
Try out our new Grocery List!
Add ingredients to an online grocery list and send to your phone, e-mail address, IM, or printer.
Use your AOL screen name to sign in and add your
own rating and review.
Sign In Now
Don't have a screen name yet? Register here and
you'll soon be on your way to rating & reviewing
recipes.
Register
ADVERTISEMENT
You'll love these smart, savvy, savory recipes from the Grocery Shopping Network. Collect your faves by creating a cookbook.
ADVERTISEMENT
