Potato, Kale & Spinach Galette

Ok I know I said that I would not be posting anymore recipes until I got back from my trip, however I ended up experimenting with the hottest food of the moment, kale.

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!

Greek Inspired Roasted Potatoes

It's cold outside! Getting through the long Canadian winter months is a drag, and I don't know about anyone else, but I crave carbs! I truly love potatoes, and I don't think you could find me a potato dish or a way of preparing them that I wouldn't love - just don't call them taters, because that would turn me right off. This potato recipe is something I read many years ago, I don't even remember if it was online or in the newspaper. I have kind of always remembered it my own way since then, and it has probably evolved a million times from the original intent. It basically stemmed from my near obsession with the potatoes they serve in Greek restaurants. While this isn't exactly the same, it comes close! Plus I use way less oil then they do. Here is my recipe for Greek Inspired Roasted Potatoes.

Ingredients

As many washed potatoes as you have people, plus 2. Works well with New Potatoes, but will work pretty well with any kind, as long as they are cut into equal sizes. I used 5 New Potatoes.

As much garlic as you like. As usual, I am a garlic fanatic and will use as many as I feel like peeling, since the garlic cooks down, it tastes amazing. I used 6 cloves of garlic.

3 tablespoons extra virgin olive oil

Juice of half a lemon

1 tablespoon of dried oregano or Italian herbs

1/2 teaspoon of paprika

Water to cover the dish.

Salt and black pepper to taste

Instructions

Preheat the oven to 450F.

Cut the potatoes into even shapes and sizes. I made mine into wedges, but it depends on how you like them/ how fussy you want to be. I am a big fan of not peeling if it is not needed, so unless there are some obvious bad parts, leave the peel on. Just make sure to scrub them well. Slice garlic into medium slices, you don't want them too thin, as they could burn.

In a glass baking dish pour out the olive oil. Add the herbs and spices, including salt and pepper. Add the garlic and the potatoes to the dish and smear them around the dish with your hands to ensure each and everyone is coated with the spices. For extra flavour, you can rub the potato pieces with the garlic pieces. 

Once everything is combined, add the lemon juice, and then the water until just the tips of the potatoes are showing. The water will boil the potatoes, but evaporate slowly, so the parts that are exposed in the oven will become crispy.

Put the baking dish in the oven. I initially set it for an hour and every 20 minutes, stir the potatoes around in the water so nothing sticks. After the hour is done, a lot of the water should be gone, and then you just have to wait until the majority is evaporated. It should be another 15-30 minutes depending on your oven. At this point, you don't want to mix the potatoes so the tops will get crispy, and the bottoms will form your sauce.

Serve these potatoes with just about anything, steak, chicken, tofu, or if you are like me, eat them as a main dish with a salad on the side!

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