Kale. A leafy, green, stalky, thing. I generally do not like leafy, green, stalky, things. I can narrow that down – I do not like greens. I can grow collards, mustard greens, turnip greens and cook them up just fine. Just don’t expect me to eat them. Nope, not gonna happen.
Funny thing about belonging to a produce co-op, you never know what’s going to be offered. Sometimes, it’s a bonanza for me. Hello, organic shiitake mushrooms! Other times it’s a Buh? Moment. Like kiwiberries. What are those? Well, they’re tiny, kiwi like, berries. I was shocked, I tell you. Kiwis that are a berry! My world has exploded with new and wondrous produce. Then, along came kale. And the kale cheerleaders. “You must try it. Makes delicious chips.” What is it with kale chips? Do they give you super powers? Do you get to belong to a super secret kale club? With a handshake? Try it, they said. You’ll like it, they said. So I did. Try it, that is. No secret hand shake. Dang. No chips were made either. Maybe, they do give you super powers. What is did, was find a recipe and make it my own. Now, you can make it your own, too.
The kale line up.
Rinse and shake dry the kale. Fold it in half, holding in one hand. With the other hand, pull that stem off. Nobody wants that stuff. Yuk. Now, tear the leaves into smaller pieces. Stuff them all in a larger stock pot. Add in 1/2 cup of water, cover and bring to a boil over med-high heat. Cook until the kale wilts, about 8 minutes. Drain and let cool.
When cool enough to handle, squeeze the excess water out. Fluff and set aside.
Peel and slice the potatoes into thin slices. You’ll want between 4 and 5 cups of sliced potatoes.
A mandoline comes in handy here. I got mine at a thrift store. Amazon has some good ones, too.
Preheat your oven to 425º. Spray or grease a 2qt casserole dish. Spread half the sliced potatoes on the bottom of the dish.
Next, add all the kale in a layer. Top that with half the shredded cheese, all the garlic and half the butter cubes.
Arrange the last of the potatoes on top. Then, add the remaining cheese and butter. Salt and pepper to taste. Cover it all with a cup of milk.
I used almond milk. Give the dish a gentle shake to settle it.
Bake for 45 minutes or until the potatoes are fork tender and the cheese has browned. Get a plate and eat that sucker up!
- 1 pound of fresh kale or 1- 10 ounce package of frozen, thawed and squeezed dry.
- 6 to 10 medium potatoes, peeled and sliced thin, about 4 to 5 cups.
- 1 teaspoon of finely diced garlic
- 1½ cups of grated Organic Valley Baby Swiss cheese
- 4 Tablespoons cold butter, cubed
- 1 cup milk, almond milk works for this
- Salt and pepper
- If you are using fresh kale, rinse thoroughly and shake dry. Pull kale leaves from stems and rip into smaller pieces. Put kale into a large stock pot with ½ cup of water. Cook over medium high heat for about 8 minutes or until kale wilts. Drain and let cool. When cool, squeeze dry. Fluff and set aside.
- Preheat oven to 425º. Spray or grease a 2qt casserole dish. Layer half the potatoes in the bottom of the dish. Spread all of the kale as the next layer. Sprinkle on half the cheese and all the garlic. Dot with half the butter. Arrange the last of the potatoes on top. Then, add the remaining cheese and butter. Add salt and pepper to your liking. Pour the milk evenly over the top and gently shake to settle.
- Bake 45 minutes or until the potatoes are fork tender and the cheese is browned.