Kale and Asparagus Gratin

Most of my creations come from me cruising the pantry and fridge looking for things that need to be used up and go well together...this is no exception and it helps that I have a stockpile of Boursin cheese at the moment!  It goes well with anything and is our Holiday Season splurge!  This Gratin obviously includes some dairy, but still gluten free and packed with yummy veggies!  Plus, it looks so pretty!

What you need...
1 bunch asparagus, washed & trimmed
1 bunch kale, washed & stalked trimmed, chopped into bite size pieces
1/3 cup minced onion
2 tablespoons olive oil
1 pint mushrooms, washed & sliced
2 tablespoons butter
1 box Boursin cheese
1/2 cup organic half & half
1/4 tsp nutmeg
3 tablespoons parmesan cheese

Preheat oven to 375F.  Add olive oil and onion to a sauté pan and cook on medium heat for 5 minutes.  Add kale and continue to cook for about 7 minutes or until kale is cooked down and dark green.  Turn into lightly greased pie dish.  To the sauté pan add butter and mushrooms, cook on medium heat for 4-5 minutes or until mushroom become softened and dark.  Add cream, Boursin cheese and nutmeg and stir to combine.  Continue to cook for about 2-3 minutes or until the sauce becomes thickened.  Pour sauce over kale and spread.  Top with 1 bunch of asparagus and sprinkle parmesan cheese on top.  Bake for 30 minutes. Serve hot.

What you need...

Saute onion in olive oil on medium heat.

Add kale and cook until cooked down and dark green.

About 7 minutes.

Add to lightly greased, oven safe pie plate.

To the sauté pan, add butter and mushrooms.

Cook on medium heat for about 5 minutes.

Add half and half and Boursin cheese.

Add nutmeg and cook until barely thickened.

Pour and spread over kale.

Top with asparagus...

Sprinkle with parmesan cheese and bake for 30 minutes.