Barley Kale Gratin

This dish -- again, perfect for winter -- tastes like dessert and an entree, all in one. We adapted it from a recipe by Deborah Madison as published in Vegetarian Cooking for Everyone. Given the success of this version, I am sure we will soon be experimenting with more pureed vegetable gratin recipes. It's a brilliant mix of color, texure, taste, and nutrition.


Curried Green Barley and Kale Gratin

2/3 cup organic pearl barley, rinsed
1-1/4 pounds kale (two bunches, depending on the season), stemmed and washed
2 T. butter
2 T. wheat flour
3/4 cup organic skim milk
3/4 cup organic, free-range chicken broth
a few "shakes" fresh grated nutmeg
1/4 t. Penzey's Balti Seasoning http://www.penzeys.com/
3/4 cup fine grated gruyere cheese

Directions:

In a saucepan, add 1/2 tsp salt and barley to boiling water. Simmer, uncovered, until tender, about 30 minutes. Drain. While the barley is cooking, cook the kale in a pot of salted boiling water, 8 minutes. Drain kale reserving 1/4 cup cooking water. Puree kale with reserved liquid until smooth.

Preheat oven to 375 degrees. Melt the butter in a small saucepan, whisk in the flour, and then add the milk and the stock. Cook, stirring constantly over medium heat, until thick. Seson with nutmeg and Balti seasoning. Combine with barley, pureed kale and cheese; check the seasonings and then transfer mixture to a lightly buttered baking dish. Bake until lightly browned on top, about 32 minutes.