The Best Baked Kale


Serves 8 as a side

2 lbs / 900 gr kale

4 tablespoons butter, divided

1 ½ tablespoons arrowroot flour (or regular white flour)

1 cup / 250 ml stock (I used beef stock)

¾ cup grated Swiss cheese

2 tablespoons gluten-free breadcrumbs (or regular breadcrumbs)

1 teaspoon fine grain salt

⅛ teaspoon ground black pepper


Steam and wash the kale.

Bring a large pot of water to a boil. Add kale, cover, and cook for 4 minutes, until tender.

Transfer to a colander, immediately fill the pot with cold water, transfer the kale back to the pot of cold water to stop the cooking. Drain again.

Squeeze a small amount of kale in your hands to extract as much water as possible. Transfer to a chopping board and roughly chop it.

Wipeout the pot and melt 2 tablespoons of butter over medium heat.

Stir in chopped kale and cook for two minutes or until all of the moisture has boiled off and the kale starts to stick to the bottom of the pot.

Lower the heat and sprinkle with flour. Stir for 2 minutes to cook the flour (the flour will stick to the pot, that’s okay!)

Add the stock, ¼ cup at a time, stirring between each addition.

Once all the liquid is added, simmer for 1 further minute. Finally stir in one tablespoons of butter.

Remove from the heat and stir in ½ cup of the cheese into the kale.

Preheat oven to 375°F (190°C) and place a rack in the middle.

Lightly grease a baking dish and pour the kale into it.

In a small bowl mix remaining ¼ cup of cheese with breadcrumbs and sprinkle on the kale.

Melt remaining tablespoon of butter and pour it over the top.

Bake in the oven for 30 minutes until golden on top.

Serve warm!