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Ingredientes
- 1 bn kale tough stems discarded, leaves washed (or possibly 3 [10-ounce] boxes frzn kale, thawed, squeezed dry)
- 4 Tbsp. butter
- 1/2 c. Atkins Bread Crumbs
- 2 Tbsp. Atkins Bake Mix
- 1 c. reduced-sodium chicken broth heated
- 1 c. shredded Muenster cheese - (4 ounce)
- 1/2 tsp salt
- 1/2 tsp freshly-grnd black pepper
- 1/2 tsp freshly-grated nutmeg
Direcciones
- Heat oven to 425 degrees. Butter a shallow 1 1/2-qt baking dish. Slice kale leaves crosswise into 1/2-inch-thick strips.
- Cook the kale in lightly salted boiling water 10 min, till tender. Drain in a colander and rinse with cool water till cold. Press with the back of a spoon to remove excess water and finely chop.
- Heat 2 Tbsp. butter in a medium saucepan over medium heat, add in breadcrumbs and stir till browned. Transfer to a small bowl.
- In same pan, heat remaining butter. Whisk in bake mix and cook till bubbly, about 1 minute. Whisk in warm broth and bring to a boil. Cook, whisking, till very thick, about 2 min. Add in half the cheese, salt, pepper and nutmeg and heat till cheese is melted. Stir in kale and spread proportionately in prepared baking dish. Top with buttered breadcrumbs and remaining cheese. Bake 15 to 20 min, till golden.
- This recipe yields 6 servings.
- Description: "The buttery sweetness of Muenster cheese mellows the slightly bitter edge of which most nutritious vegetable: kale. A generous topping of crunchy breadcrumbs tops this gratin."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 28g | |
| Recipe makes 6 servings | |
| Calories 137 | |
| Calories from Fat 117 | 85% |
| Total Fat 13.34g | 17% |
| Saturated Fat 8.46g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 38mg | 13% |
| Sodium 367mg | 15% |
| Potassium 28mg | 1% |
| Total Carbs 0.22g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.22g | 0% |
| Protein 4.49g | 7% |
