Get ready to go crazy for kale! We love its nutty flavour, but this recipe will actually work with a variety of greens, and the crispy shallots are a great garnish for almost anything.

By Joshna Maharaj

Serves 6

3 lb. kale, stems and ribs removed, coarsely chopped
3 1/2 cups whole milk
3 tbsp unsalted butter, plus more for greasing dish
1 medium yellow cooking onion, finely diced
3 cloves garlic, minced
3 tbsp plus 1 cup all-purpose flour, divided
1/8 tsp freshly grated nutmeg
kosher salt and freshly ground black pepper
2 cups canola oil
6 large shallots, sliced into very thin rings

1. Preheat oven to 350 F. Grease a 10-in. square baking dish with butter.
2. Bring a large pot of salted water to a boil. Add kale and cook until tender, about 5 minutes. Drain in a colander, rinsing well with cold water, and drain again. Wrap kale in SpongeTowels, squeeze out excess liquid and place kale in baking dish.
3. Heat milk in a medium saucepan and simmer over low heat.
4. In another medium saucepan over medium-high heat, melt butter. Add onion and cook until tender, about 4 minutes. Add garlic and cook for another 30 seconds. Whisk in 3 tbsp flour and cook until smooth and golden brown, about 1 minute. Slowly whisk in warm milk, then increase heat to high and cook, whisking constantly, until thickened, about 5 minutes. If mixture becomes too thick, add more milk. Add nutmeg and season with salt and pepper.
5. Pour sauce over kale and mix gently with tongs to combine. Bake until light golden brown on top and just warmed through, about 15 minutes.
6. Meanwhile, heat oil in a medium saucepan to 350 F.
7. Put remaining 1 cup flour on a large plate and season with salt and pepper. Working in batches, dredge shallots in flour. Transfer to a large slotted spoon or spider and tap off excess flour. Fry shallots in batches, stirring a few times, until light golden-brown and crisp, 30 to 45 seconds. Transfer to a plate lined with SpongeTowels using a slotted spoon and season with salt and pepper.
8. Remove from oven and top with crispy shallots. Let rest for 10 minutes before serving.