Serves 8-10

Ingredients:

• 4 garlic cloves chopped
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 small red bell pepper, cored, seeded, and cut into 1/2-inch dice
• 1 large bunch Kale (about 1 pound), thoroughly washed, blanched in boiling salted water until tender, drained, and chopped (to make two cups)
• 3 cups butter peas, 1/2 cup cooking liquid reserved
• 1/4 cup freshly grated Parmigiano-Reggiano
• extra virgin olive oil
• 1 rosemary sprig, leaves removed and finely chopped
• kosher salt and freshly ground black pepper to taste

Preheat the oven to 450º.  In a large sauté pan, heat  the oil in medium-high heat. Add the onion and red pepper and sauté until tender, about 10 minutes. Add the chopped garlic and cook for about 1 minute. Add the kale and sauté for another minute, stirring to coat. Transfer the sautéed vegetables to a large mixing bowl and add the butter peas, half of the Parmigiano, a splash of olive oil, the rosemary, and salt and pepper. Taste and adjust the seasoning and add a little of the reserved pea broth as needed to moisten. Spread the pea mixture into the gratin dish. Top with the remaining cheese, and a drizzle of extra virgin olive oil. Cover with aluminum foil and bake for 30-35 minutes. Remove the foil and bake for an additional 10 minutes, or until the top of the gratin is golden and crusty.