Kale is packed with nutrients and all kinds of good stuff and it is making appearances all over the media as the next big superfood.
I bought a bunch of kale a week ago and tried to make kale chips with it. They turned out well, and they are definitely a novelty, but without copious amounts of salt and oil, they don't taste as great as they've been made out to be.
I decided to go a different route and introduce kale into a recipe where I generally use spinach. I did have only half a head of kale though, so suplemented with some spinach.
The recipe turned out nicely and it is a pretty presentation for guests.
Here is my recipe for Potato, Kale & Spinach Galette
Ingredients
1 tbsp vegetable oil
1 large onion sliced
2 large cloves of garlic
1 tbsp of grated fresh ginger
1tsp cumin
1tsp garam masala
1/2 tsp tumeric
pinch salt
pinch cayenne pepper
1 whole kale/bag of spinach/frozen box of spinach or any combination of the both
(In all honesty amounts of the leafy greens don't matter that much, they all wilt into nothingness anyway!)
3 potatoes, peeled and thinly sliced
3 tbsp melted butter
Directions
Preheat oven to 425F
Heat oil in medium-large ovenproof skillet on medium-high heat (you can ovenproof any skillet by wrapping a few layers of tinfoil around the handle).
Add onions, spices and garlic and let cook until tender.
Add leafy greens and stir until wilted.
Transfer mixture to a bowl, but keep the skillet on the heat.
Layer half of the slices of potato one on top of the other in a circular way to cover the entire bottom of the skillet. Add back the kale mixture and spread it around, over the potatoes. Use the remaining potatoes to complete a top layer over the entire galette.
Pour the butter over top.
Bake in the centre rack of the oven for 50 minutes, until potatoes are tender.
Let sit for about 30 minutes before serving.
Enjoy!
No comments:
Post a Comment