My CSA basket last week included kale, a veggie I have absolutely no experience with. A search of my recipe troves revealed the perfect dish: The Year In Food’s Potato and Kale Gratin. I took the recipe more as an inspiration than as instructions, so my modified version is below. I used feta and cheddar, but you could really use whatever cheese you have on hand or want to use.
4 potatoes, peeled and sliced thinly
5 stalks kale, washed and shredded
1 medium yellow onion, diced
1 tablespoon olive oil
1/2 cup feta cheese
1/2 cup cheddar cheese, grated
1/2 tablespoon chili pepper flakes
1/2 tablespoon italian spices
Salt and pepper to taste
Preheat oven to 400 degrees. Bring a pot of lightly salted water to boil, and boil the sliced potatoes for about 10 minutes, until they are cooked through, but not soft. Drain and rinse the potatoes under cold water, and set aside.
While the potatoes are boiling, heat the oil in the cast-iron skillet at medium heat. Saute the onion for about three minutes, until soft and slightly translucent, and then add the kale in bunches, stirring occasionally. Once the kale has begun to reduce, add the spices. Remove from heat (and if you are like me and hate doing dishes, empty the kale and onion mixture into the now-empty potato pot).
Add a layer of potatoes in the bottom of the skillet, followed by half of the kale and onion mixture, and half of the cheese. Repeat until you run out of ingredients or room in the skillet, ensuring that the topmost layer is cheese. Bake for 35-40 minutes, until the potatoes look crispy around the edges and the cheese is melted.
Next from the CSA basket: swiss chard, peas, and an endless supply of garlic scapes and cucumbers!