Kale and Apple En Cocotte

Blair Lebsack, RGE RD

Kale and apples and cheese, oh boy.

  • ¼ c canola oil, and more as needed
  • ½ onion, sliced
  • 4 c kale, ribs removed and chopped into small pieces
  • 1 clove garlic, chopped
  • 2 T butter
  • ¾ c vegetable stock
  • ¼ c apple purée
  • ¼ c white wine
  • 2 apples, peeled and thinly sliced
  • salt and pepper
  • ¾ c grated Sylvan Star Gouda
  • 2 T lemon thyme

Heat large pan, add canola oil and onion and sauté.

Add kale, cook for about 3 to 4 minutes. Then add garlic and apples, cook for another 2 minutes. Deglaze the pan with white wine, cook for a minute, add vegetable stock, apple purée, lemon thyme, and butter. Stir to incorporate all liquids with vegetables. Season with salt and pepper to taste.

Remove from heat and allow to cool slightly. Mix in half the Gouda. Pour into cast iron cocotte or oven-safe dish and sprinkle remaining cheese over the top. If mixture has absorbed all of the liquid, add more stock or butter.

Bake in 350°F oven until heated through. Serves 4 to 6.