Fennel, Red Pepper & Kale Gratin

Serves: 4-6 | Cook Time: 1 hour 30 minutes

This is just so delicious and like so many recipes we feature, you can play around with different types of veggies to add to the mix. Adapted from Martha Rose Shulman’s recipe for the New York Times.

INGREDIENTS

• 1 cup cooked short grain brown rice
• 2 cups stemmed green curly kale
• 1 cup finely chopped fresh white onion
• 1 fennel bulb quartered, cored, and chopped (about 1 cup)
• 1 cup chopped sweet red pepper
• 2 cloves garlic, minced
• ¼ cup chopped fresh parsley
• 3 large eggs
• ½ cup milk
• ½ cup grated parmesan cheese
• ¼ cup bread crumbs
• Extra-virgin olive oil
• Salt and freshly ground black pepper to taste

DIRECTIONS

1. Bring a large pot of water to a rolling boil. Salt generously. Blanch kale in the water for about 1-2 minutes. Remove from water using a slotted spoon and transfer to a bowl of cold water. Drain kale, and use your hands to squeeze out the excess water. Cut into thin ribbons.
2. Heat 2 tablespoons of oil over medium heat in a large skillet or cast iron pan. Add onion to the pan and salt to taste. Cook onion until tender, stirring often, about 5 minutes total.
3. Add chopped fennel and pepper to the pan and cook until they begin to soften. Add more salt to taste and more olive oil if necessary. Continue to cook, stirring often, until very tender, approximately 7-8 minutes. Add the kale and garlic and stir in for another minute. Add the parsley and black pepper to taste. Remove from heat.
4. Preheat oven to 375 degrees. Beat eggs in a large bowl. Whisk in milk. Stir in vegetable mixture, rice, and parmesan cheese. Oil a baking or pie dish and transfer the mixture into the baking dish. Top with breadcrumbs. Bake for 35-40 minutes until set and the edges turn golden brown. Remove from oven and allow to cool for a few minutes before serving.