Alongside broccoli, it's currently my favourite seasonal fare. Packed with so many vitamins and minerals, I'm having a hard time not adding it to everything. And I'm lucky my little one loves it, too-- he's always asking to have it added to salads and smoothies for an extra kick.
This kale and potato gratin is a wonderful way to serve kale as a side dish; and it feels like comfort food, but without the heavy calorie load.
What are your favourite ways to serve kale?
adapted from The Kitchn
makes 6-8 servings
1 1/2 pounds thin-skinned boiling potatoes such as red potatoes
1 bunch kale
1/4 cup olive oil
4 cloves garlic, minced
2 teaspoons coarse salt
1 teaspoon pepper
Between 1/3 and 2/3 cup bread crumbs
1/3 cup grated Parmesan cheese
Preheat oven to 350° F.
Boil a large pot of water (large enough to accommodate the potatoes), and prepare an ice bath. While waiting for the water to boil, slice the potatoes 1/4-inch-thick. Set aside.
Remove and discard the spines from the kale, then chop the remaining leaves in 1/2-inch-thick ribbons by stacking the leaves and slicing in the direction of the veins. This doesn't need to be exact, as long as you end up with a pile of roughly 1/2-inch-thick shreds of kale.
When the water is boiling, add a dash of salt and gently drop in the potatoes, cooking for about 2 to 3 minutes, until tender, but not cooked through. Drain and plunge into the ice bath. Drain again and dump onto a dish towel and blot.
In a large bowl, combine the olive oil, garlic, salt and pepper. Add the kale and rub the olive oil mixture into the leaves.
Layer the kale and potatoes alternately with a sprinkling of bread crumbs and Parmesan in small serving dishes (or a 9"x12" rectangular casserole dish).
Proceed as directed above, layering the bread crumbs between the potatoes and kale.
Cover with foil and bake for 30 minutes. Remove foil and bake another 15 minutes, until top is crispy.