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.
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
- Preheat oven to 350 F. Grease a 10-in. square baking dish with butter.
- 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.
- Heat milk in a medium saucepan and simmer over low heat.
- 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.
- 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.
- Meanwhile, heat oil in a medium saucepan to 350 F.
- 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.
- Remove from oven and top with crispy shallots. Let rest for 10 minutes before serving.