Quick Greens Gratin

Posted by Alayne Gardner-Carimi on

Ingredients (makes 4)
4 cups kale (can be replaced with any leafy green or starchy vegetable) 
⅓ cup plain Greek yogurt
1 tsp vomFASS traditional or infused Extra Virgin Olive Oil of choice (suggest Lemon with kale, Basil with zucchini, or Garlic or Herbes de Provence with cauliflower or potato, etc)
¼ cup shredded cheese of choice, plus more for topping
¼ cup of homemade breadcrumbs (repurpose stale bread!)
¼ tsp of herbs and spices (e.g., rosemary, thyme, sage, garlic powder, onion powder, red pepper)
Salt and pepper to taste
Preheat your oven to 425
°F (skip step if using a toaster oven).
In your mixing bowl, stir together vomFASS infused Extra Virgin Olive Oil of choice and Greek yogurt then add kale.
Massage until kale is coated.
Add your herbs, spices, salt, and pepper and continue to mix. 
Add cheese and mix again.
Divide kale mixture evenly among 4 ramekins, top with more cheese and breadcrumbs.
Conventional Oven: Bake at 425
°F for 20 minutes with the option to broil for the final 5 minutes. 
Toaster Oven: Bake at 350
°F for 15-20 minutes, until the top is golden brown. 
Allow to cool for 2-3 minutes before removing. Baking dishes will be hot.

Share this post

← Older Post Newer Post →


  • Hi! Thanks for asking! I have found that the kale is easier to use if it is chopped.

    Alayne on
  • Looks delicious! Should the kale be whole leaf or chopped?

    I O on

Leave a comment

Please note, comments must be approved before they are published.