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Kale and Mushroom Gratin

A creamy and comforting gratin featuring sautéed mushrooms and kale, topped with a crispy almond parmesan crust.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, French
Calories: 280
Ingredients Method Notes

Ingredients
  

For the Gratin
  • 1 tablespoon olive oil or water (for a water sauté) Use water for a lighter option.
  • 1 small onion or large shallot, diced
  • 16 oz mushrooms, sliced or quartered (cremini or baby bellas work best) Mushrooms should be fresh.
  • 16 oz kale, stems removed and chopped Should yield about 2 large bunches.
  • 1/4 cup white wine Choose a dry variety that you’d enjoy drinking.
  • 1 cup vegan heavy cream Brands like So Delicious or Rebel are recommended.
  • 1/4 cup unsweetened almond milk Silk is a reliable option. Oat milk can also be used.
  • Himalayan salt and cracked pepper, to taste
  • Almond Parmesan (for serving) Look for brands like Follow Your Heart.
  • e.g., 1 cup grain or pasta (farro, quinoa, rice, barley, bowtie, couscous, penne) This will serve as the comforting foundation.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large skillet, heat the olive oil (or water) over medium heat.
  3. Add the diced onion and sauté for 3 to 4 minutes until softened and translucent.
Cooking
  1. Toss in the sliced mushrooms and cook for about 5 minutes, stirring occasionally, until the liquid cooks away and they start to brown.
  2. Pour in the white wine and let it boil for 2 minutes, stirring to deglaze the pan.
  3. Add the kale and cook until it softens, about 4 minutes.
  4. Stir in the vegan heavy cream and almond milk, letting everything simmer for several more minutes.
  5. Season with Himalayan salt and cracked pepper.
  6. Transfer the mixture to a shallow baking dish and bake for about 25 minutes until golden and bubbly.
Serving
  1. Serve the gratin over your chosen grain or pasta and top it generously with almond parmesan.

Notes

Store leftovers in an airtight container for up to 5 days in the refrigerator. Make-ahead by preparing up to the baking stage, refrigerate, and bake when ready. For a golden top, broil for a few minutes if necessary.