Cheesy Kale Gratin with Tomatoes

Recipe by Catherine Pla

Serves 4

Cheesy Kale Gratin with Tomatoes

This is an easy gratin that’s full of kale goodness, but also decadently cheesy. It’s spiced up with red pepper flakes and everything bagel seasoning for crunch and yum.

• 2 T olive oil

• 2 bunches kale, or half kale, half Swiss chard (about 1 lb), stemmed and rough chopped 3 garlic cloves, rough chopped

• 1 t Italian seasoning or dried oregano

• 1⁄2 c whole milk ricotta

• 1⁄2 c shredded mozzarella or burrata

• 1⁄2 c cherry tomatoes, halved

• 3 T grated Parmesan

• 1⁄2 t red pepper flakes

• 1-2 t everything bagel seasoning

Preheat the oven to broil.

Heat oil in the largest ovenproof skillet you have over medium heat; add garlic and cook, stirring for 1 minute. Add the chopped kale, 3 tablespoons of water, Italian seasoning, and sprinkle on a big pinch of salt. Cook, tossing, for 5 minutes, until kale is wilted and water is evaporated.

Nestle tomato halves in and around the kale. Distribute ricotta and mozzarella on top of the kale and tomatoes and place skillet under the broiler until the cheese has begun to lightly brown in places, about 4 minutes. Remove skillet from the oven. Sprinkle with Parmesan, red pepper flakes, and everything bagel seasoning. Serve.