White Bean and Kale Gratin

serves 4     multiply recipehalfone and a halfdoubletriplequadruplequintuple     1 kale leaf     2 kale leaves     4 kale leaves     5 kale leaves     7 kale leaves     8 kale leaves     10 kale leaves     11 kale leaves     13 kale leaves     14 kale leaves     15 kale leaves     16 kale leaves     17 kale leaves     19 kale leaves     20 kale leaves     21 kale leaves     22 kale leaves     23 kale leaves     25 kale leaves     26 kale leaves     27 kale leaves     28 kale leaves     29 kale leaves

• Ingredients
• 6 kale leaves
• olive oil
• 3 garlic cloves
• sharp cheddar
• white beans
• tamari
• salt
• almonds
• Recipe
• Put a pot of water on to boil. Wash and remove stems from
• 6 kale leaves, about a bunch
• Blanch kale in boiling water until bright green (1-2 minutes). Remove and rinse in ice cold water. Coarsely chop, squeeze out water and set aside.
• In a large pan, saute over medium heat until golden (1-2 minutes):
• 1 tbsp olive oil (15g)
• 3 garlic cloves, thinly sliced
• In a large bowl, combine the kale and garlic with:
• 1¹/₂ cups sharp cheddar, grated (6 oz)
• 4 cups white beans, rinsed (2 cans)
• 1 tbsp tamari, or soy sauce
• ¹/₈ tsp salt, to taste
• Spray a 1 quart casserole dish with vegetable oil. Transfer the bean mix to it, then sprinkle with:
• ¹/₄ cup almonds, chopped
• Bake for 18 minutes, then switch to high broil for 3 minutes to brown the almonds. Let stand for 5 minutes before serving.