Jerusalem Artichoke and Kale Gratin.

100g kale leaves, no stalks

1 tbsp sunflower oil
1 knob of butter plus extra
2 onions peeled and finely sliced
3 peeled and thinly sliced garlic cloves
500g Jerusalem artichokes peeled and cut into 3mm thick rounds
1tsp thyme leaves chopped
Sea salt and freshly ground black pepper
100 ml double cream
200 ml veg stock

For the topping
50g porridge oats
3 thick slices stale bread torn into small pieces or made into breadcrumbs
About 50 g hazelnuts or walnuts lightly toasted and finely chopped
25g butter melted
30g cheddar or hard goat's cheese grated

Method

Heat oven to 190C/375F/gas mark 5 and lightly butter a gratin dish. Bring a pan of water to the boil, salt it and and then add the kale leaves. Cook for two to three minutes until just tender then drain in a colander.
Heat the oil and butter in a frying pan, add the onions and garlic, and cook gently until soft and starting to take on a little colour. Add the artichokes and thyme, season generously and cook, tossing occasionally, for five minutes. Add the cream and stock and simmer gently, stirring once or twice until the liquid has reduced a little.
Squeeze any excess water from the kale and chop roughly. Stir into the artichoke mixture, then transfer to the gratin dish. Mix together all the topping ingredients, sprinkle over the gratin and bake for 25-30 minutes until golden and bubbling. Take to the table and enjoy it.