Pumpkin & Baby Black Kale Gratin

Chef Jose Garces
JG Domestic

Serves 4


  • 1 lb sugar pie pumpkin, peeled and medium dice
  • 1 tbs fresh thyme, minced
  • 4 tbs extra virgin olive oil
  • 2 bunches baby black kale, stems removed, chiffonade
  • 2 tbs fresh garlic, minced
  • 2 tbs shallots, brunoise
  • ¼ cup chicken stock
  • 2 tbs unsalted butter
  • To taste, salt and fresh ground pepper
  • ½ cup fresh sheep’s milk cheese
  • ¼ cup pepitas


Preheat oven to 350°F.

In a mixing bowl combine pumpkin, thyme and 2 tbs olive oil and toss to coat. Season to taste with salt and fresh ground pepper. Transfer pumpkin to a parchment-lined sheet tray in a single layer and roast until just tender, about 10-12 minutes. Remove from oven and set aside.

In a large sauté pan, heat remaining olive oil over medium heat and sweat garlic and shallots until translucent, about 2-3 minutes. Add kale and chicken stock and cook until just wilted and tender, about 3 minutes. Add butter and cooked pumpkin and cook until butter is melted and pumpkin mixture is saucy. Season to taste with salt and fresh ground pepper.

Transfer mixture to a shallow gratin dish and garnish with shaved sheep’s milk cheese. Bake until cheese is just melted, about 3-4 minutes. Garnish finished gratin with pepitas.