Kale casserole with almond crust

Ingredients for 4 servings:

• 1 ½ kg kale
• 200 g onion(s)
• 80 g margarine
• 150 g carrot(s)
• ⅛ liter vegetable broth
• 100 g almonds, chopped
• 50 g almond sticks
• 100 g oat groats
• some margarine
• 250 cheeses (Appenzeller)
• salt and pepper

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 12 minutes; Total time approx. 1 hour 12 minutes

Peel the onions, cut into strips, and sauté in the margarine for about 10 minutes. Cook the kale in batches in plenty of salted water for about a minute, let it cool, and chop it. Peel and dice the carrots. Then mix with the onions and kale, season with salt and pepper, add the vegetable stock, and simmer for about 30 minutes. In the meantime, toast the chopped almonds and oat groats in a little margarine and later mix them into the kale. Transfer everything to an ovenproof dish and sprinkle with the grated cheese and slivered almonds. Bake the casserole for about 12 minutes at 200°C on the middle rack.