Kale Gratin With Creamy Muenster Sauce

Recipe Ingredients

1		Kale - tough stems
		Discarded, leaves washed
		= (or 3 [10-oz] boxes frozen kale,
		Thawed, squeezed dry)
4 tablespoons	60ml	Butter
1/2 cup	73g / 2.6oz	Atkins Bread Crumbs
2 tablespoons	30ml	Atkins Bake Mix
1 cup	237ml	Reduced-sodium chicken broth - heated
1 cup	146g / 5.1oz	Shredded Muenster cheese - (4 oz)
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1/2 teaspoon	2.5ml	Freshly-grated nutmeg

Recipe Instructions

Heat oven to 425 degrees. Butter a shallow 1 1/2-quart baking dish. Slice kale leaves crosswise into 1/2-inch-thick strips.

Cook the kale in lightly salted boiling water 10 minutes, until tender. Drain in a colander and rinse with cold water until cool. Press with the back of a spoon to remove excess water and finely chop.

Melt 2 tablespoons butter in a medium saucepan over medium heat, add breadcrumbs and stir until browned. Transfer to a small bowl.

In same pan, melt remaining butter. Whisk in bake mix and cook until bubbly, about 1 minute. Whisk in hot broth and bring to a boil. Cook, whisking, until very thick, about 2 minutes. Add half the cheese, salt, pepper and nutmeg and heat until cheese is melted. Stir in kale and spread evenly in prepared baking dish. Top with buttered breadcrumbs and remaining cheese. Bake 15 to 20 minutes, until golden brown.

This recipe yields 6 servings.

Carbohydrates: 10 grams

Net Carbs: 5 grams

Fiber: 4 grams

Protein: 10.5 grams

Fat: 14.5 grams

Calories: 203

Description:

"The buttery sweetness of Muenster cheese mellows the slightly bitter edge of that most nutritious vegetable: kale. A generous topping of crunchy breadcrumbs tops this gratin."

Source:
Atkins Cookbook at http://atkinscenter.com

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