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Sunday, June 23, 2013

7 Days, 7 Kale Recipes: Day 3 — Kale, Potato, and Cheddar Bake

Day 3: Kale, Potato, and Cheddar Bake

This dish ought to be a side dish, but I promise you, if you have leftover sitting around, you'll end up making a meal out of it. It is really delicious. It is better the second day, if it makes it that long, because the garlic has a chance to meld with the potatoes and kale.
The potatoes are finally ready to harvest! This are our first of the season. How great to have  potatoes and kale and garlic all ready at the same time!

What you need:

  • Medium-sized casserole dish
  • 5 medium red potatoes, washed, but not peeled
  • 2 Tbsp. butter
  • 4 cloves garlic, finely diced
  • 1 large bunch kale
  • 1/2 lb. sharp cheddar cheese, shredded
  • salt
  • pepper

How to prepare:

  1. Preheat oven to 350 degrees.
  2. Butter or spray sides and bottom of a medium-sized casserole dish.
  3. Slice the potatoes into approximately 1/4" thick slices.
  4. Arrange potato slices on the bottom of the casserole dish. Sprinkle diced garlic over potatoes.
  5. Cut butter into slices, then quarter each slice and dot the tops of the potatoes with the pieces of butter. Sprinkle with salt and pepper. 
  6. Bake potatoes for 45 minutes.
  7. Prepare kale by washing, removing ribs, and cutting or tearing into 2" pieces. 
  8. Boil kale in 2 cups water with 1 tsp. salt for 6-10 minutes.
  9. Drain kale in colander, saving liquid for later consumption, if desired. Spin kale or pat dry with paper towels to remove excess moisture.
  10. Layer kale over potatoes.
  11. Sprinkle cheddar cheese over kale.
  12. Bake for 15 minutes until potatoes are soft and cheese is all melted. Serves 6.
 Tomorrow: Day 4 — Kale and Kaseri Frittata

Did you miss Day 1: Kale Lasagna?
Did you miss Day 2: Disappearing Kale Chips?

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