Scalloped Potatoes & Kale

No photo.  Sorry ’bout it.  This was quite yummy but could have been supported by a nice protein.  Grilled fish?  Sausages?  Even a steak.  A great side for the future.

1 pound fresh kale or one 10-ounce package frozen kale, thawed
1/2 cup water
5 medium-large potatoes, peeled and very thinly sliced
2 garlic cloves, minced
1 1/2 cup Swiss cheese, grated
6 tablespoons cold unsalted butter, cut into bits
1/2 teaspoon salt
freshly ground black pepper to taste
11/4 cup milk

If using fresh kale, thoroughly rinse it and shake off the excess water. Pull the leaves from the stems and discard the stems. Stuff the kale into a medium pot and add about 1/2 cup water. Cook until the kale just wilts, about 7 minutes. Drain and cool the kale. Squeeze out the remaining water with your hands. Roughly chop the kale and set aside. (If using frozen kale, simply squeeze it dry with your hands and set aside.)

Preheat the oven to 425 degrees. Generously butter a 10-by-10-by-2-inch baking dish or other large shallow baking dish. Spread half the potato slices on the bottom of the dish. Spread all of the kale, then sprinkle on the garlic and half of the cheese, butter, salt and pepper. Top with the remaining potato slices, cheese, butter, salt and pepper.

Carefully pour in the milk and gently shake the dish to distribute. Bake 50 minutes or until the potatoes are tender and the top is nicely browned.


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