My weekly CSA box often includes an amazing bunch of kale. I have used it for Kale Salad, veggie soup, smoothies, and kale chips, but I wanted to further branch out.
This recipe is slightly adapted from one I found here.
First, slice up about 6 red potatoes. Boil them for a few minutes and drain. The recipe above asks to then plunge them into an ice bath and drain again. I did do this one time, but rinsing them in cold water seems to work as well.
While the taters are boiling, cut up a large bunch of kale, discarding the thick spines (put them in compost pile!).
Yum (I love kale). Next up mix about 1/4C of EVOO, some crushed garlic and a little sea salt and pepper and rub into the kale leaves.
Alternate layers of potatoes and kale in casserole. Between layers sprinkle a small amount of bread crumbs (like 1/2C total or less) and sprinkle about 1/3C Parmesan cheese or some nutritional yeast on top for a vegan option.
Here is what it looks like before placing into a 350 degree oven:
Cover with foil for 30 minutes. Uncover and bake an additional 15 minutes.
Very healthy and nutritious and my kids like it a lot!