Adapted from http://www.thekitchn.com/recipe-kale-and-potato-gratin-63094. This is really great leftover for breakfast with a poached egg on top.
- 1 1/2 pounds potatoes (I used baking russets, which worked very well)
- 1 large bunch kale
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 2 teaspoons coarse salt
- 1 teaspoon pepper
- 1/3 cup Panko bread crumbs
- 1/2 tsp. olive oil
- 1/3 cup grated Parmesan cheese
Preheat oven to 350° F.
Get a pot of water boiling large enough to accommodate the potatoes.
Meanwhile, slice the potatoes 1/4-inch-thick. Set aside. Remove and discard the spines from the kale then tear the leaves into smallish pieces. Wash, rinse, and spin dry the kale.
When the water is boiling, add a dash of salt and gently drop in the potatoes, cooking for about 4 to 5 minutes, until tender, but not cooked through. Drain immediately.
In a large bowl, combine the olive oil, garlic, salt and pepper. Add the kale and massage the olive oil into the leaves, being sure to coat each leaf surface. In a small bowl, mix the Panko crumbs with the 1/2 tsp. oil. Stir in the Parmesan.
Layer the kale and potatoes alternately with a sprinkling of bread crumbs and Parmesan in a 9″x13” rectangular glass baking dish.Cover with foil and bake for 30 minutes. Remove foil and bake another 15 minutes, until top is crispy.