Recipe Summary test

20 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees . In a large bowl, whisk 1/2 cup EVOO, the garlic, vinegar and crushed red pepper; season with salt and pepper. Toss the kale in the dressing to coat.

  • Cut eight 12-inch pieces of kitchen twine. On a foil-lined baking sheet, stack half the kale leaves, one on top of another. Roll into a tight log and tie 4 pieces of twine, evenly spaced, tightly around the kale bundle. On a second foil-lined baking sheet, repeat with the remaining kale and twine. Top each kale bundle with another sheet of foil. Crimp the foil sheets around the kale to seal.

  • Roast the kale, turning the packets occasionally, until the stems are tender when pierced through the foil with a thin knife, about 40 minutes.

  • Meanwhile, in a small saucepan, melt the butter over medium. Add the flour and whisk 2 minutes. Add the milk and whisk until thickened, 2 to 3 minutes. Add the cheese and nutmeg and whisk until melted. Season.

  • Carefully remove the kale from foil. In a large skillet, heat 1 tbsp. EVOO over high. Add one kale bundle and cook, turning occasionally, until browned and crisp in spots, about 2 minutes. Repeat with the remaining oil and kale. Slice each bundle crosswise into 4 equal portions; discard the string. Serve with the cheese sauce.