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Potato and Kale Gratin
2 lbs potatoes of red thin-skinned potatoes, well scrubbed
1 medium onion
1 bunch kale
2-3 tbsp. olive oil
3 cloves garlic
1 teaspoon coarse salt
1 teaspoon cracked black pepper
::For white sauce::
3 tbsp butter
3 tbsp flour
1 clove garlic, minced
Salt and pepper to taste
2 cups of milk (or so)
Set a large pot of water to boiling, and prepare a large bowl of ice water to the side for later. Clean the potatoes and cut them into large chunks of about equal size. When the water boils, immerse the potatoes for 5-6 minutes. Drain, then immediately plunge them into the ice water to cool. Slice the potatoes into thin pieces.
Peel and slice the onion into rounds, separating them them into rings and setting them aside.
Remove and discard the spines from the kale then chop the remaining leaves in half-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 half-inch-thick shreds of kale. In a large bowl, combine the olive oil, minced garlic, coarse salt, and pepper. Rub the mixture well into the leaves. Don't be afraid to be rough!
Grease a casserole/baking dish/whatever you've got with a bit of butter or olive oil. Layer the potatoes, the onions, and the kale, until coming to an end with a layer of potatoes on top.
To prepare the white sauce, take a saucepan or medium pot and melt the butter in the bottom. Throw in the minced garlic and allow it to cook for 1 minute, stirring constantly. Add the flour, salt, and pepper, stirring together quickly for another minute. Gradually whisk in the milk over high heat, until boiling and thickened. If sauce is not thick enough to flow freely between the layers of the dish, add more milk and whisk well to incorporate.
Pour the white sauce over the top, using a butter knife at the edges to ease the sauce into the layers. Cover in foil and bake for 30 minutes, then uncover and cook for an additional 15 or so minutes to brown the top.
This produces a creamy potato dish with a mild flavor, offset by the saltiness of the kale. The white sauce can be modified with different herbs (thyme works well) and even adding shredded cheeses of your choice (Gruyere, parmesan, etc).
1 medium onion
1 bunch kale
2-3 tbsp. olive oil
3 cloves garlic
1 teaspoon coarse salt
1 teaspoon cracked black pepper
::For white sauce::
3 tbsp butter
3 tbsp flour
1 clove garlic, minced
Salt and pepper to taste
2 cups of milk (or so)
Set a large pot of water to boiling, and prepare a large bowl of ice water to the side for later. Clean the potatoes and cut them into large chunks of about equal size. When the water boils, immerse the potatoes for 5-6 minutes. Drain, then immediately plunge them into the ice water to cool. Slice the potatoes into thin pieces.
Peel and slice the onion into rounds, separating them them into rings and setting them aside.
Remove and discard the spines from the kale then chop the remaining leaves in half-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 half-inch-thick shreds of kale. In a large bowl, combine the olive oil, minced garlic, coarse salt, and pepper. Rub the mixture well into the leaves. Don't be afraid to be rough!
Grease a casserole/baking dish/whatever you've got with a bit of butter or olive oil. Layer the potatoes, the onions, and the kale, until coming to an end with a layer of potatoes on top.
To prepare the white sauce, take a saucepan or medium pot and melt the butter in the bottom. Throw in the minced garlic and allow it to cook for 1 minute, stirring constantly. Add the flour, salt, and pepper, stirring together quickly for another minute. Gradually whisk in the milk over high heat, until boiling and thickened. If sauce is not thick enough to flow freely between the layers of the dish, add more milk and whisk well to incorporate.
Pour the white sauce over the top, using a butter knife at the edges to ease the sauce into the layers. Cover in foil and bake for 30 minutes, then uncover and cook for an additional 15 or so minutes to brown the top.
This produces a creamy potato dish with a mild flavor, offset by the saltiness of the kale. The white sauce can be modified with different herbs (thyme works well) and even adding shredded cheeses of your choice (Gruyere, parmesan, etc).