Mark Weinberg
Grace Gavilanes
Jan 03, 2015 @ 3:23 pm

Below is an excerpt from “The Best Reason to Drown Your Kale in Cream,” which originally appeared on Food52. Read the full story at food52.com.

If you're like us, you look to the seasons for what to cook -- or what to drink. Get to the market, and we'll show you what to do with your haul.

Today: A gratin so full of cream it will make you cackle -- and so easy it requires only one dish.

Each of us has our preferred explanation of why we love cooking: the joy of feeding others, the calming rhythms of chopping an onion, the smell of good smells, the connection to a ritual carried out by endless generations of wooden spoon-wielding grandmas. Really, though, it's all about power.

Mark Weinberg

This kale gratin -- from Renee Erickson, the chef behind a number of beloved Seattle restaurants and author of A Boat, A Whale and A Walrus, one of 2014's most endearing cookbooks -- feeds our most power-hungry parts. Its audacity will make you giddy, testing your willingness to wield dairy recklessly. Most impressively, it will make kale feel exciting and new, a discovery rather than the butt of a cultural inside joke.

For the full recipe, check out “The Best Reason to Drown Your Kale in Cream,” on Food52.

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