The Best Reason to Drown Your Kale in Cream
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.
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.