Ingredients
- 1 tablespoon unsalted butter plus more for dish
- 2 pounds kale, center ribs and stems removed, torn into large pieces, or two 10-ounces bags trimmed, chopped kale (about 24 cups)
- Kosher salt
- 2 1/2 pounds mustard greens, center ribs and stems removed, torn into large pieces
- 1/4 cup extra-virgin olive oil
- 3 cups coarse fresh breadcrumbs
- 1/2 cup finely grated Parmesan
- 2 teaspoons fresh thyme leaves, divided, plus 7 sprigs thyme
- 2 shallots, sliced into 1/4 inches-thick rounds (about 1 cup)
- 1 cup heavy cream
- 1 cup whole milk
- 7 garlic cloves, smashed
- 1/8 teaspoon freshly ground nutmeg
- Freshly ground black pepper
- 1 cup coarsely grated Gruyère
Description
Blanching The Mustard Greens And Kale Ahead Of Time Both Softens Them Up And Helps Keep Their Color.
Bon Appetit Magazine
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