Since I grow kale well into the late fall (I harvested the last bit of lacinato kale in the second week of December) and since it’s one of the more dependable winter vegetables from the health food store, even coming from local sources, we have developed plenty of ways of including it in dishes, from scalloped potatoes to meatloaf.  While The Dad finds the richness of scalloped potatoes appealing, I think they need lightening up, so I make them with non-fat milk (lactose-free depending on who’s home) and pre-cooked kale, plus the requisite onions and garlic. A sprinkle of nutmeg warms up the whole mixture.

Place thinly sliced potatoes and onions in a pot with milk not quite covering them, bring to a simmer and cook for a minute or so. Season a gratin dish with a garlic clove, slice it and add it to the milk and potato mixture. Stir in pre-cooked kale and pour the mixture into a gratin dish. Cook in a 375-degree oven for about 30 minutes until bubbling, cooked through and browned on top. Let sit for a few minutes before serving. For two large or three regular servings in a 7-inch oval dish I used two russet potatoes, one small onion, one garlic clove and about a cup of cooked kale.

Categories: Kale, Potatoes, Vegetable gratinTags: Kale, potato