Kale, Chard, & Mushroom Gratin
Recipe by Jenn Robbins of Good Foods Kitchen
April 14, 2018
½ lb shitake &/or oyster mushrooms - destemmed & chopped/torn - save scraps!
2 each leeks - whites sliced, middle part (light green) rough chopped - keep separate!
2 each green garlic - bottom 3rd minced, rest chopped - keep separate!
1 oz butter
¼ cup dry sherry
3 cup heavy cream
2 each bay leaves
Pinch black peppercorns
2 bunch kale, destemmed & chopped
2 bunch Swiss chard, destemmed & chopped
1 oz butter
As Needed cooking oil - your favorite high heat oil (canola, veg, grapeseed, etc)
As Needed salt
As Needed black pepper
½ cup sour cream
Splash sherry vinegar
To prep the cream base:
- Over medium-high heat in a sauce pan, sauté the leek middles (light green), chopped green garlic, and mushroom scraps.
- Once the bottom of the pan starts to collect some fond (color), deglaze with the sherry. Reduce it until almost dry.
- Add the cream to the sauce pan, and reduce heat to low-medium heat so it just simmers. Cook the mushroom cream for ~30 minutes. Ideally, it will only reduce by about ⅓. When done, puree on high speed in a blender until smooth. Set aside. (This can be done in advance).
To prep the veggies:
- Chop the kale & chard stems!
- Pre-heat a Dutch oven or wide, shallow pot (rondeau) over high heat. Add 2T oil, and a pat of butter once hot. Sauté the mushrooms, working in batches if needed to avoid overloading the pan. Stir frequently, and once slightly wilted, season with salt & pepper, and chile powder if desired.
- When all of the mushrooms are done, reduce the heat to medium-high. Add the chopped leeks & green garlic. If the mushrooms absorbed most of the fat, add more butter so the leeks & garlic can be wilted.
- After ~2 minutes of cooking, add the chopped kale stems. Sauté another minute then add the chard stems & chopped greens.
- Once the greens have been added, stir frequently until wilted. Season with salt & pepper.
- Add the mushroom cream and cook the greens until tender.
- Off heat, fold in the sour cream & sherry vinegar - adjust seasoning if needed. Pour the gratin mixture into a glass or ceramic baking dish.
**the recipe can be cooked entirely up to this point in advance. If you choose to, simply cool for finishing at a later time**
- If serving immediately after cooking, pre-heat the oven to broil. Broil the gratin until golden & bubbling.
- If gratin has been cooled, pre-heat oven to 350 & cover with foil. Bake until heated through, stirring occasionally (~30 minutes). Then turn oven to broil & uncover - broil until golden & bubbling.