Green Bean and Kale Casserole
Serves 6
Ingredients
Casserole
- 1 lb. green beans trimmed and cut into 1 inch pieces
- 8 oz de-stemmed and roughly chopped curly kale
- Kosher salt and pepper to taste
- 2 Tbsp olive oil
- 3 shallots diced
- 4 garlic cloves minced
- 8 oz shiitake mushrooms stemmed and sliced
- 4 Tbsp unsalted butter plus more for buttering the dish
- 6 Tbsp all purpose flour
- 2.5 cups Thanksgiving Stock or chicken stock of choice room temperature (see Thanksgiving Stock here)
- ½ cup grated pecorino romano cheese
- ¾ cup heavy cream
- Sliced chives for serving
- Crispy fried shallots and garlic for topping see method below
Crispy Shallots/Garlic
- Vegetable oil for frying
- 5 large garlic cloves thinly sliced (on a mandolin if you have it!)
- 4 shallots thinly sliced (on a mandolin if you have it!), all layers separated
- ¼ cup all purpose flour
- Kosher salt
Instructions
- Preheat oven to 400ºF. Butter a 8×8 baking dish, or small baking dish of choice.
- Bring a large pot of water to a boil. Season the water with salt.
- Drop in green beans and boil until just tender, about 4-6 minutes. Transfer to an ice bath. Once cold, drain well and set aside.
- Boil kale in the same water until tender, about 5-6 minutes. Transfer to an ice bath. Once cold, squeeze all the water you can out of the kale. Squeeze, squeeze, squeeze! If you leave the kale wet, this dish will come out watery. Set aside.
- In a medium pot, add olive oil and heat until hot. Add in shallots and garlic, and cook until softened.
- Add in sliced mushrooms and cook until browned and tender. Add more oil if needed. Season with salt and pepper.
- Add in butter and melt. Stir in flour and cook for about 2 minutes more.
- Slowly whisk in stock. Bring to boil, stirring constantly, to prevent the bottom from scorching.
- Reduce to a simmer, and cook on low for 20 minutes, stirring frequently.
- Remove sauce from the heat and stir in the cheese to melt.
- Mix in cream and season with salt and pepper.
- Fold in reserved green beans and kale. Transfer to the buttered dish and bake for 30 minutes, uncovered, until bubbling.
- Right before serving, top with crispy shallots/garlic and sliced chives.*
Crispy Garlic/ Shallots:
- Add about 2 inches of vegetable oil to a medium pot. Add in garlic. Turn heat to medium and fry until lightly golden brown (they will crisp as they cool), about 5-8 minutes. Transfer to a paper towel lined sheet tray and season with salt. Turn heat to low.
- Add shallots to a small sieve and dust with flour. Shake off any excess.
- Transfer shallots to the hot oil and stir gently as they fry.
- When the shallots are one shade lighter than golden brown, remove them to the paper towel lined sheet tray. They will crisp up and brown more as they cool. Season with salt as soon as you remove them from the oil.
- These can be made 1 day ahead and stored at room temperature in an air tight container.
Video
Notes
*Don’t add the shallots too far ahead of serving as they can get soggy, and that’s sad!
**This recipe is intended to be saucy! It will also thicken more as it sits!
Tried this recipe?Let us know how it was!
