Crispy Baked Kale with Gruyère Cheese

Name: Crispy Baked Kale with Gruyère Cheese
Cook time: 25 min
Yield: 4
Ingredients: One 4-ounce piece of sourdough bread, crusts removed, bread torn into 1/2-inch pieces (2 cups); 1/4 cup plus 1 tablespoon extra-virgin olive oil; 1 medium shallot, minced; 1 small onion, thinly sliced; 1 garlic clove, thinly sliced; 1 1/2 pounds kale, large stems discarded, leaves chopped; 1 teaspoon chopped thyme leaves; Salt and freshly ground pepper; 1 1/4 cups shredded Tarentaise or Gruyè cheese (3 1/2 ounces)

Crispy Baked Kale with Gruyère Cheese was pinched from <a href="http://www.foodandwine.com/recipes/crispy-baked-kale-with-gruyere-cheese" target="_blank">www.foodandwine.com.</a>

"Chef Sam Hayward usually tops these lush onion-sweetened greens with an excellent aged raw-milk cheese from Vermont called Tarentaise. He says Gruyère or any other Alpine-style cheese is a great substitute but if you want to try Tarentaise you can order it from thistlehillfarm.com...."

INGREDIENTS

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One 4-ounce piece of sourdough bread, crusts removed, bread torn into 1/2-inch pieces (2 cups)

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1/4 cup plus 1 tablespoon extra-virgin olive oil

•

1 medium shallot, minced

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1 small onion, thinly sliced

•

1 garlic clove, thinly sliced

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1 1/2 pounds kale, large stems discarded, leaves chopped

•

1 teaspoon chopped thyme leaves

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Salt and freshly ground pepper

•

1 1/4 cups shredded Tarentaise or Gruyè cheese (3 1/2 ounces)

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