Kale, ricotta, and carrot gratin with parsley-arugula salad

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Kale, ricotta, and carrot gratin with parsley-arugula salad

Kale, ricotta, and carrot gratin with parsley-arugula salad

Soy-Free, Vegetarian, Protein Plus

2 Servings, 690 Calories/Serving

30–40 Minutes

Called a strata in Italian, this gratin is loaded with comfort, along with iron, beta-carotene, and a host of other nutrients in the kale, carrots, and leeks. The creamy binding of eggs, ricotta, and Swiss cheese also provides protein. You can assemble the gratin ahead of time, cover with plastic wrap, and refrigerate up to 1 day before baking. Just be sure to let the dish come to room temperature for half an hour before slipping it into the oven.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 ciabatta roll
  • 10 ounces leeks
  • 1 carrot
  • 1 bunch kale
  • Fresh thyme
  • 1 lemon
  • 2 pasture-raised organic eggs
  • ½ cup fresh ricotta
  • ½ cup grated Swiss cheese
  • Fresh flat-leaf parsley
  • 1½ ounces baby arugula

Nutrition per serving

Calories 690, Total Fat 35g (45% DV), Sat. Fat 12g (60% DV), Trans Fat 0g, Cholest. 215mg (72% DV), Sodium 830mg (36% DV), Total Carb. 69g (25% DV), Fiber 8g (29% DV), Protein 32g
Contains: Milk, Eggs, Wheat


2-serving instructions (4-serving modifications in red)

Wash produce before use


Toast the ciabatta

    Heat the oven to 400ºF.
  • Tear the ciabatta into 1-inch pieces.
On a sheet pan, spread the ciabatta pieces in an even layer and bake until lightly browned, 8 to 10 minutes.
While the ciabatta toasts, prepare the vegetables.


Prep and cook the vegetables

  • Trim the root ends from the leeks; cut the leeks in half lengthwise, then crosswise into ¼-inch-thick half-moons. Rinse well.
  • Scrub or peel the carrot and trim off the tops; cut the carrot in half lengthwise, then on the diagonal into ¼-inch-thick half-moons.
  • Strip the kale leaves from the stems; coarsely chop the leaves.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil. Add the leeks and carrot, season with salt and pepper, and cook, stirring occasionally, until softened, 8 to 10 minutes. Add the kale and ½ cup water; cook until the kale is just wilted and most of the liquid is evaporated, 2 to 3 minutes.
While the vegetables cook, prepare the gratin base.


Make the gratin base

  • Strip the thyme leaves from the stems.
  • Zest and juice the lemon; set aside the juice for the vinaigrette.
In a medium bowl, with a whisk or fork, lightly beat the eggs. Stir in the ricotta, Swiss cheese, thyme, lemon zest, and ¼ cup water. Season with salt and pepper.


Assemble and bake the gratin

In a medium baking dish or loaf pan, combine the ciabatta and leek mixture. Pour in the gratin base and stir to combine. Bake until set, 12 to 15 minutes.
While the gratin cooks, prepare the salad.


Make the vinaigrette and the salad

  • Strip the parsley leaves from the stems; coarsely chop the leaves.
In a small bowl, stir together 2 teaspoons lemon juice and 1 tablespoon oil. Season the vinaigrette to taste with salt and pepper.
In a medium bowl, toss the parsley and arugula with as much vinaigrette as you like.


Transfer the gratin to individual plates and serve the salad on the side.