Monday, January 24, 2011

Scalloped Potatoes and Kale

Kale Oh Kale, Why art though so intimidating?

 I pass you every time Im in the grocery store. I notice your deep green color and have heard tell of your ridiculously healthy value, but still I can never get up the guts to buy and cook you.

Well all that ENDS TODAY! I have prepared kale in a dish that is good for Kale beginners. Some of you brave folks may just want to dive right in and have a big plate of kale, but I find baby steps are the best way for me to start on new vegetables. I have tried having bites when boyfriend orders it a resturants, and have enjoyed it, sorta.

I want to love kale because it is SOOOO GOOD FOR YOU. It has tons of Vitamin A, K, and C. Its also high in magnesium and fiber, some say its better for you than Broccoli. (thats right Broccoli, youre good, but Kale is better) In general its good to eat a variety of leafy greens, and most people dont eat as much Kale as Broccoli so anytime you can get this nutritious vegetable in your belly, you should.
Lots more info on the world healthiest food site, read all about it: KALE 4 LIFE

This was a good main course, but would also make a nice side dish to a meat entree. If using as a main dish, add a side salad to round out the meal. You can taste the kale, but its not overpowering.

Here is what the kale looks like after its cooked and some prep work pics:

Scalloped Kate and Potatoes

Serves 3-4

1 pound fresh kale, OR 1 10 oz package frozen kale, thawed

5 medium large potatoes, peeled and very thinly sliced

2 garlic cloves, minced

1 1/2 cups cheddar cheese, grated. I used a mix of cheddar and havarti b/c thats what I had.

6 tablespoons cold butter, cut into bits OR sub all or some smart balance. I used 3 tbsp real butter and 3 tbsp smart balance

1 1/4 cup milk

1/2 teaspoon salt, I would add more if you are salty like me.... 

Freshly ground pepper, to taste

1. If using fresh kale, thoroughly rinse it and shake out excess water. Pull the leaves off the steams and discard steams. Stuff kale into medium pot and add about 1/2 cup water. Cook on medium high heat until the kale just wilts, about 7 minutes. It will look bright green, similar to steamed broccoli. Drain the kale, and squeeze and remaining moisture with your hands. Roughly chop and set aside. (If using frozen kale, simply squeeze it dry with your hands and set aside)

2. Preheat the oven to 425 degrees. Butter a 10 x 10 x 2 inch baking dish or other large shallow baking dish. Spread half the potatoes slices on the bottom of the dish. Spread on the kale, then sprinkle garlic, half the cheese, half of the butter, salt and pepper. Top with remaining potato slices, cheese, butter, salt, pepper.

3. Carefully pour in the milk and gently shake the dish to distribute. Bake 50 minutes or until the potatoes are tender and the top is nicely browned. Serve warm.

Based on a recipe from Quick Vegetarian Pleasures! Enjoy!

No comments:

Post a Comment