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Combine garlic and cream in small pot and bring to simmer over medium heat. Simmer 15 minutes and then allow to cool.
Heat 1 tablespoon butter in large skillet over medium-low. Add onions, season with sea salt, and cook, stirring occasionally until slightly caramelized. Add another tablespoon butter, and working in batches in batches, add kale, tossing and letting it wilt slightly before adding more; season with sea salt. Cook 5–8 minutes, until kale is wilted and tender.
Meanwhile, preheat oven to 375 degrees and bring large pot salted water to boil. Cook rutabaga 2 minutes, until crisp-tender; then drain and transfer to bowl with onions and kale.
Whisk together eggs, Parmesan, and cooled cream mixture in large bowl; then add to onion, kale, turnip mixture. Season with sea salt and pepper. Transfer to 13 x 9-inch baking dish and and spread in even layer. Bake gratin 40–50 minutes, uncovered, until well-browned. Let rest 10 minutes before serving.