Braised winter greens with three kinds of cheese and a crispy topping of herbed GF breadcrumbs


  • Massaged Kale (see below)
  • 4 oz. Cream Cheese, softened
  • 3 oz. Gruyere, grated
  • 3 oz. White Cheddar, grated
  • Seasoned Breadcrumbs, browned (see below)
Massaged Kale
  • ½ C. Olive Oil
  • 1 Tbsp. White Wine Vinegar
  • ¾ tsp. Kosher Salt
  • 2 Bunches Kale, spines removed and leaves roughly chopped
Seasoned Breadcrumbs
  • 8 Slices Canyon Bakehouse Mountain White Bread, diced to ½ inch
  • 2 Tbsp. Butter, melted
  • Black Pepper
  • Herbs and Seasonings Blend


  1. Preheat the oven to 275 degrees and arrange the cubed bread on a baking sheet. Bake for 35-40 minutes until dry but not browned, turning half-way through.
  2. Combine the dried cubed bread, melted butter, pepper, herbs and seasonings in a food processor and blend until fine. Set aside.
  3. Whisk together the olive oil, vinegar and kosher salt. Toss the prepared kale in the mixture and gently massage. Set aside.
  4. Heat a lidded braising dish over medium-low heat. Add the massaged kale in batches and cover. Stir occasionally and cook until evenly braised, about 35 minutes.
  5. Add dots of softened cream cheese to the braised kale and sprinkle the grated cheeses overtop. Remove from the heat and replace the lid until the cheeses are melted.
  6. Place the breadcrumb mixture into a sauté pan over medium heat. Stirring, cook until fragrant and browned.
  7. Once the cheeses have melted, toss the mixture to incorporate. Transfer to a serving dish and sprinkle with browned breadcrumbs to serve.


Difficulty: Easy
Prep: 15 min
Cook: 1 hr 15 min
Servings: 4