This lovely recipe is great as a side dish for any dinner. Full of vegetables and a dash of double cream this delicious dish is home-style comfort food at it’s best.
Using in season Purple Sprouting Broccoli available from our Greengrocers.
Ready in 1 Hour
1 Small Garlic Clove, finely chopped
300g Becketts Farm Shop Purple
500ml Double Cream
100g Fontina, very thinly sliced
50g Parmesan, grated
Fresh Nutmeg, a really generous
Top Tip: Why not serve this along side a delicious joint of beef? Available from our Butchers Counter.
1. Heat oven to 200°/180° fan/ gas 6. Remove the tough stems from the kale, then boil it in lightly salted water for 3-5 minutes. Drain and press out the excess water.
2. Heat the butter in a frying pan and add the kale and garlic. Cook over a low-to-medium heat for a few minutes. Season well and add some nutmeg.
3. Trim the broccoli and halve any thick stalks length ways. Steam for 3-4 minutes or until only just tender. Blot with a tea towel to get rid of the moisture on the surface.
4. Tip the kale into the base of a gratin or casserole dish and place the broccoli on top. Season well and grate over some nutmeg. Pour the cream over, then add both cheeses. Bake in the oven for 30-35 minutes or until golden and bubbling.