Happy #MeatLessMonday! Try this savoury spin on a French classic!
|Salt and pepper|
|1 cup||Whole milk|
|1 cup||35% cream|
|¼ cup||Unsalted butter, melted|
|4 cups||Kale, cut in 1 inch pieces|
|1||Garlic clove. diced|
|½ cup||Provolone picante cheese grated|
- Preheat oven to 375°F. Generously butter shallow 1 1/2-quart glass or ceramic baking dish. Melt butter in dish and coat with breadcrumbs
- Sauté onion, add garlic, sauté add kale sauté and season with salt and pepper. Arrange vegetables in bottom of prepared dish. Cover with grated provolone cheese.
- Whisk eggs, salt and cornstarch. Add milk, cream and butter. Season to taste. Whisk until smooth. Pour mixture over vegetables
- Bake clafoutis until set in center and golden on top, about 45 minutes. Cool slightly. Serve warm with a green salad