INGREDIENTS

350g tender young kale (250g if your kale is more robust)
300g cooked white beans, such as cannellini or haricot 
1 large red onion
A handful of wild garlic leaves, about 40g
Dill, about 30g picked leaves
Herb fennel, about 20g picked leaves
Nutmeg, to taste
75g butter
75g plain flour
500ml milk
250ml single cream
125g freshly grated pecorino or parmesan, finely grated
300g fresh breadcrumbs
4 T olive oil
75g walnuts, coarsely chopped
A handful of fresh parsley, about 25g
Zest of one large lemon

METHOD

Set the oven to 200°C.

Put the breadcrumbs and walnuts in a bowl, add four tablespoons of olive oil and a good pinch of salt. Use your hands to mix well, ensuring the breadcrumbs are coated with oil.

Remove the midribs from the kale. Retain for another recipe or for stock. Coarsely tear the leaves. 

Finely chop the dill, fennel and wild garlic.

Heat the butter and olive oil in your Grande Legacy pan over a medium heat. Finely chop the onion, add to the pan and sweat with the lid on for ten minutes until soft and translucent. Check them from time to time, stir and do not allow to brown. 

Add the flour and continue to cook for a minute or two, stirring all the time. Take off the heat and gradually add the milk, stirring well between each addition. Return the pan to a medium heat and bring to a simmer, stirring constantly until the sauce thickens and is smooth and glossy. Add the cream and 75g of the grated cheese and bring back to a simmer. Take off the heat. Add the herbs and stir well. Season generously with salt, black pepper and a grating of fresh nutmeg. 

Add the kale and the beans to the sauce and stir well to coat thoroughly. The kale will start to wilt in the heat of the sauce. 

Pour the mixture into your dish. Smooth the surface and cover the surface with the breadcrumbs and the remaining cheese.

Bake in the preheated oven for 45 to 50 minutes until golden brown and bubbling. 

Finely chop the parsley and mix with the lemon zest. Sprinkle half of the mixture over the gratin and put the remainder in a small bowl for the table.

Serve with something fresh, sharp and contrasting.