Almost three years ago, I clipped a recipe from Gourmet that added kale to a fairly standard potato sidedish. With a beautiful bunch of kale in hand from the CSA’s Week 2 distribution and the weather on the cool side, I had the perfect opportunity to try that recipe for a potato-kale galette.
I’ll admit upfront that I made changes to the recipe. I didn’t blanch the kale first; it seemed like overkill. I just stripped the leaves from the stems and sauteed them in olive oil on medium heat. (I chopped, blanched and froze the stems for some later purpose.) I also didn’t finish the dish on the stove because I didn’t have time to mind a pan this afternoon. Instead, I buttered a round cake pan, layered it with the potatoes, kale and more melted butter, and put it in the oven at 375. I put a piece of foil over the pan for the first 30 minutes, but then took it off for the last 30.
Did it work? I’ll let you be the judge.