Green Barley and Kale Gratin

I am shocked by what a huge hit this was.  Maia is generally against most green things, and knows she doesn't like kale.  She does, however, like to help de-stem and wash it, so there's no hiding it from her when it's being prepped.  We ask her to take two bites of what we prepare so that she can make an informed decision as to whether or not she likes it.  After her first bite of the gratin she declared, "this is the yummiest dinner ever."  She and Cecily both ate huge portions, and then had cherries for dessert.

2/3 cup pearl barley

Salt

1 large bunch kale, 1 - 1 1/2 lbs

2 Tbsp butter

3 Tbsp flour

1 1/2 cups milk

1/4 tsp allspice

1/8 tsp nutmeg

1 cup grated cheddar (Gruyere or provolone would be excellent as well)

1. Rinse the barley.  Add it to 4 cups boiling water with 1/2 tsp salt and simmer, uncovered, until tender (about 30 mins).  Drain.  While the barley cooks, remove the stems from the kale and wash it well.  Cook it in a pot of boiling water with salt until tender (about 6 mins).  Drain, then puree the kale with 1/4 cup of its cooking water in a food processor.

2. Preheat the oven to 375F, then butter a gratin dish or 6 individual ramekins.  Melt the 2 Tbsp butter in a small saucepan.  Whisk in the flour, then add the milk.  Cook, stirring constantly over medium heat, until thick (5 - 10 mins).  Add the all-spice, nutmeg, and salt and pepper to taste.  Combine barley, kale puree, sauce, and grated cheese, and then pour into the baking dish(es).

3.  Bake until lightly browned on top, 25 - 30 mins.