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Home » Type » Side Dishes » Kale Gratin – A Great Side Dish to Get in Your Greens

Kale Gratin – A Great Side Dish to Get in Your Greens

November 10, 2022 by Faith 59 Comments

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Perfect for your holiday table, this rich and creamy Kale Gratin features nutrient-dense kale in a velvety cheese sauce. It’s a great low carb and keto side dish option to have for Thanksgiving or any fall or winter meal!

kale gratin recipe

With Thanksgiving swiftly approaching, many people are turning their thoughts to holiday fare.

Every year my family has a few ever-present staples (things like cranberry chutney, cornbread stuffing, mashed potatoes, and mapled squash) to go along with the turkey. But we’re always looking for a few new favorites to grace our table as well. Enter this lovely kale gratin!

cheesy kale gratin

I can’t resist a beautiful bunch of kale, it really sings to me! I love its heartiness, earthy flavor (especially when paired with garlic), and versatility. A lot of people have to travel to be with loved ones this Thanksgiving; just a heads-up, this gratin travels and reheats excellently.

In This Article

  • The Best Creamy Kale Gratin Recipe
  • Variations on This Recipe
  • Tips for Making Gratins with Leafy Greens
  • More Low Carb Side Dish Recipes to Make
  • Kale Gratin

The Best Creamy Kale Gratin Recipe

This kale gratin is so good, it’ll convert just about anyone into a kale-lover! Garlic is a perfect flavor accent with leafy greens, and when kale is swimming in a rich, cheesy sauce, what’s not to love, right?! And the fact that this side dish is keto is just a bonus.

Ingredients

kale gratin ingredients
  • Olive oil cooking spray
  • Extra-virgin olive oil
  • Garlic
  • Kale
  • Vegetable broth (or chicken broth)
  • Salt
  • Black pepper
  • Half and half
  • Cream cheese
  • Sharp white cheddar
  • Parmesan cheese (or Gruyère cheese)

Step-by-Step Instructions

how to make kale gratin
  1. Heat the oil in a pot over medium heat. Once hot, add the garlic and cook 30 seconds, stirring constantly.
  2. Stir in the kale, vegetable broth, salt, and black pepper. Cover the pot and cook 3 minutes, stirring occasionally.
  3. Stir in the half and half, and let it come up to a simmer.
  4. Stir in the cream cheese until incorporated.
  5. Add the shredded cheddar half at a time, stirring until fully incorporated. Cook until the cheese is melted into the sauce, stirring constantly.
  6. Transfer the kale mixture to an 8 by 8-inch or equivalent baking dish that’s sprayed with cooking spray. Sprinkle the Parmesan on top.
  7. Bake at 400F until the casserole is bubbling throughout, about 15 minutes. After that, broil it for a couple minutes to brown the top.
winter greens gratin

Storage

Once it’s made, you can store this recipe covered in the fridge for up to 5 days.

chopping kale

Reheating

To reheat this dish, preheat the oven to 350F. Cover the dish with aluminum foil, and bake until warmed throughout, about 10 minutes.

serving keto gratin recipe

Variations on This Recipe

  • Type of kale. I used common curly kale for this recipe. However, you can switch it up and use any type of kale you like. This gratin is also particularly delicious with lacinato kale (also called dinosaur kale or Tuscan kale).
  • The cheese. Don’t be afraid to play with the cheese here! Instead of sharp white cheddar, you can use Fontina or Provolone. And just about any dry, aged cheese will work instead of Parmesan.
  • If keeping this dish keto isn’t a concern. The original version of this recipe on my website wasn’t keto! I made a couple quick and easy changes to make it low carb, but if you want to make the original version, it’s easy! To so so, omit the cream cheese, and instead of half and half use whole milk. You will need to make a Béchamel sauce; to do so, melt 1 1/2 tablespoons of unsalted butter in a medium saucepan over medium heat. Once melted, whisk in 1 1/2 tablespoons of all-purpose flour and cook for 1 minute, whisking constantly. Whisk in the milk, bring up to a gentle boil, and then turn the heat down to simmer for 1 minute, whisking frequently. Remove from the heat and whisk in the sharp white cheddar half at a time. Continue on with the rest of the recipe.
cheesy kale gratin recipe graphic

Tips for Making Gratins with Leafy Greens

  • Don’t overcook the greens. When you cook the kale in the pot, it only needs about 3 minutes. It should be just starting to soften, but not fully wilted. And it should still be a gorgeous shade of green. Don’t forget, it will continue to cook in the oven!
  • Take your gratin to the next level. Just a tiny pinch of freshly-grated nutmeg will add complexity. If you didn’t know it was there you probably wouldn’t be able to pick it out, but nutmeg adds that special je ne sais quoi to this dish!
  • Make it ahead of time. If you’re like me, you’re always looking for Thanksgiving or holiday side dishes that you can make ahead of time! This kale gratin is perfect for that. To make this dish ahead of time, make this recipe through step 5 in the recipe card below. Let it cool to room temperature, and then wrap it and store it in the fridge for up to 3 days before continuing with the recipe.
  • Let it cool down for 10 to 15 minutes before serving. The sauce in this gratin thickens up gorgeously if you let this sit for about 10 to 15 minutes once it’s out of the oven!
low carb kale gratin

More Low Carb Side Dish Recipes to Make

  • Broccoli Stem Gratin
  • The BEST Mashed Cauliflower
  • Low Carb Biscuits (Red Lobster Cheddar Bay Biscuits Copycat)
  • Cheesy Celery Gratin
  • Crispy Brussels Sprouts with Bacon and Balsamic
creamy kale gratin

Let’s Connect

I love hearing from you!
Did you make this recipe? Please rate it and leave a comment.
You can also tag @anediblemosaic on social media.
To stay up-to-date, follow me on Facebook, Instagram, Pinterest, and Twitter!
xoxo, Faith

kale gratin featured image

Kale Gratin

By: Faith Gorsky
Perfect for your holiday table, this rich and creamy Kale Gratin features nutrient-dense kale in a velvety cheese sauce. It's a great low carb and keto side dish option to have for Thanksgiving or any fall or winter meal!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 25 mins
Course Side Dish
Cuisine American
Servings 8 servings
Calories 233 kcal

Ingredients
 
 

  • Olive oil cooking spray for the baking pan
  • 2 tablespoons extra-virgin olive oil
  • 3 large cloves garlic crushed
  • 8 cups chopped kale
  • 1/2 cup vegetable stock or chicken stock
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/4 cups half and half
  • 3 ounces cream cheese at room temperature
  • 1 cup shredded sharp white cheddar cheese
  • 1/2 cup shredded Parmesan cheese or Gruyère cheese

Instructions
 

  • Preheat the oven to 400F. Spray the inside of an 8 by 8-inch or equivalent baking dish with olive oil cooking spray.
  • Heat the oil in a 5-quart pot over medium heat. Once hot, add the garlic and cook 30 seconds, stirring constantly.
  • Stir in the kale, vegetable broth, salt, and black pepper. Cover the pot and cook 3 minutes, stirring occasionally.
  • Stir in the half and half, and let it come up to a simmer. Stir in the cream cheese until incorporated. Add the shredded cheddar half at a time, stirring until fully incorporated. Cook until the cheese is melted into the sauce, stirring constantly.
  • Transfer the kale mixture to the prepared baking dish.
  • Sprinkle the Parmesan on top. Bake until the casserole is bubbling throughout, about 15 minutes. After that, broil it for a couple minutes to brown the top.

Faith’s Tips

  • Net Carbs: 8g per serving
  • Serving Tip: The sauce in this gratin thickens up gorgeously if you let this sit for about 10 to 15 minutes once it’s out of the oven!
  • Storage: Store this recipe covered in the fridge for up to 5 days.
  • Reheating: To reheat this dish, preheat the oven to 350F. Cover the dish with aluminum foil, and bake until warmed throughout, about 10 minutes.
  • Make Ahead: To make this dish ahead of time, make this recipe through step 5 above. Let it cool to room temperature, and then wrap it and store it in the fridge for up to 3 days before continuing with the recipe.
  • Original Version: The original version of this recipe on my website wasn’t keto friendly! I made a couple quick and easy changes to make it low carb, but if you want to make the original version, it’s easy! To so so, omit the cream cheese, and instead of half and half use whole milk. You will need to make a Béchamel sauce; to do so, melt 1 1/2 tablespoons of unsalted butter in a medium saucepan over medium heat. Once melted, whisk in 1 1/2 tablespoons of all-purpose flour and cook for 1 minute, whisking constantly. Whisk in the milk, bring up to a gentle boil, and then turn the heat down to simmer for 1 minute, whisking frequently. Remove from the heat and whisk in the sharp white cheddar half at a time. Continue on with the rest of the recipe.

Nutrition

Nutrition Facts
Kale Gratin
Amount Per Serving
Calories 233 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 9g56%
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 45mg15%
Sodium 395mg17%
Potassium 418mg12%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 1g1%
Protein 10g20%
Vitamin A 7192IU144%
Vitamin C 81mg98%
Calcium 329mg33%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Kale Gratin, Kale Gratin Recipe
Tried this recipe?Let me know how it was!
creamy kale gratin recipe pin

This post was first published on An Edible Mosaic on November 19, 2010. I updated it with more information on November 10, 2022.

Filed Under: Gluten Free, Low Carb and Keto, Side Dishes, Thanksgiving Tagged: Kale Gratin, Kale Gratin Recipe

Comments

  1. Ginger says

    November 25, 2022 at 2:38 pm

    I made this for Thanksgiving yesterday and it was so good! Thanks for sharing your recipe.

    Reply
  2. Becky says

    December 27, 2010 at 12:31 pm

    Just made this for a Christmas dinner this year and every last bit was scraped up and devoured. Absolutely fantastic – thank you for the amazing recipe!! Definitely will be making this again. :)

    Reply
  3. admin says

    November 29, 2010 at 9:43 am

    Liz, Yes, the cheese amounts are correct, just make sure to weigh the cheese when you make this. The 2 oz Gruyère and 1 oz Parmigiano-Reggiano shred up to be quite a bit of cheese. Also, as I state in the recipe, be sure to finely shred the cheese (I used a microplane for this). If you prefer a more cheesy gratin, you could always add more cheese, but this was really quite cheesy. Hope you like it!

    Reply
  4. Dana says

    November 24, 2010 at 10:37 am

    This sounds like a delicious alternative to the classic boring potato dishes. I love the use of kale!

    Reply
  5. Andrea says

    November 22, 2010 at 7:05 pm

    This sounds and looks fantastic! I can’t wait to try it myself!

    Reply
  6. Nicole, RD says

    November 22, 2010 at 11:15 am

    Gorgeous! I am making this when we return from Thanksgiving travels!

    Reply
  7. Lazaro says

    November 22, 2010 at 10:34 am

    Faith,

    I too will be cooking some kale on Thursday. It is one of the most nutrient rich greens. The use of gruyere and parmeasan provides great flavor. The execution of your gratin was perfect. The cheese is good fabulously.

    Reply
  8. Julie M. says

    November 22, 2010 at 9:00 am

    Oh my gosh! I’m literally drooling over here! This dish looks amazing!

    Have a wonderful Thanksgiving holiday!

    Reply
  9. coco says

    November 22, 2010 at 7:51 am

    This looks delicious! I’ve been eating more kale lately and love it! :)

    Reply
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Hello and welcome to An Edible Mosaic! This is my recipe collection of international favorites and updated American classics with an emphasis on seasonal dishes. Here you’ll find a focus on real foods that sustain body and mind, bring people together, and make a house a home.

 

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I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

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affiliate disclosure

An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

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