We love kale, and are always looking for new ways to do potatoes. We’re fans of creamy scalloped potatoes; thinly sliced spuds layered with cheese and cream, but sometimes it’s too heavy – this is a perfect compromise, and a great way to get your greens.
Sautéed kale cooks down dramatically, allowing a large serving between layers of soft, crispy potato. This version is subtle, with garlic and ricotta; try an Indian-spiced version by ditching the ricotta and spiking the kale with ginger and curry powder or garam masala as it cooks.
Potato, Kale & Ricotta Galette
1 large bunch kale
1 Tbsp. olive or canola oil, plus extra for the pan
1 Tbsp. butter
3-4 garlic cloves, finely chopped
salt and pepper
4 large thin-skinned potatoes
2/3 cup ricotta
1/4 cup butter, melted
Preheat the oven to 400˚F. Rinse your bunch of kale under warm water, then discard the tough stems and coarsely chop the leaves. In a large, heavy skillet heat the oil and butter over medium-high heat. Add the kale, garlic and a couple spoonfuls of water, sprinkle with salt and pepper and cook, stirring occasionally, for a few minutes, until the kale has wilted and any excess moisture has cooked off. Set aside in a bowl.
Thinly slice the potatoes crosswise as thin as you can. Drizzle a large ovenproof skillet with oil and layer a third of the potato slices, overlapping them, over the bottom. Spread half of kale over the potatoes, and scatter with ricotta. Layer another third of the potatoes, the remaining kale and ricotta, and the remaining potatoes.
Bake for 30-40 minutes, until the top is golden and the potatoes are tender. Cut into wedges to serve.