1 lb. kale
5 medium potatoes, thinly sliced
2 garlic cloves, minced
1 1/2 cups grated Swiss cheese
6 Tbs. butter
1/2 tsp. salt
1 1/4 cups milk

Clean and pull the stems from the kale leaves. Cook about 7 minutes. Drain and cool. Chop and set aside. Preheat oven to 425 degrees. Generously butter a 10x10x2-inch baking dish or other shallow baking dish. Spread half the potato slices on the bottom of the dish. Spread on all of the kale; then sprinkle on the garlic and half of the cheese, butter salt and pepper. Top with the remaining potato slices, cheese, butter, salt and pepper. 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.

(from Quick Vegetarian Pleasures, by Jeanne Lemlin)

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