Curried Potato Kale Galette
This makes a lovely vegetarian main course or a flavourful side dish.
Servings:
Ingredients:
| Nutritional Info | |
| Per each of 6 servings: about | - |
| cal | 250 |
| pro | 5 g |
| total fat | 11 g |
| sat. fat | 5 g |
| carb | 36 g |
| fibre | 4 g |
| chol | 20 mg |
| sodium | 292 mg |
| % RDI: | - |
| calcium | 13% |
| iron | 17% |
| vit A | 130% |
| vit C | 168% |
| folate | 16% |
-
1 tbsp vegetable oil 15 mL
1 onion, finely diced 1
2 cloves garlic, minced 2
1 tbsp minced gingerroot 15 mL
1 tsp each ground cumin 5 mL and garam masala
1/2 tsp turmeric 2 mL
1/2 tsp salt 2 mL
Pinch cayenne pepper pinch
8 cups chopped kale 2 L (about 1 bunch)
4 potatoes (about 4 2 lb/1 kg)
1/4 cup butter, melted 50 mL
Preparation:
In 8-inch (20 cm) nonstick ovenproof skillet, heat oil over medium heat; cook onion, garlic, ginger, cumin, garam masala, turmeric, salt and cayenne pepper, stirring occasionally, for about 8 minutes or until onion is softened.
Add kale; cook, stirring occasionally, for about 5 minutes or until wilted. Transfer to bowl.
Meanwhile, peel potatoes. Using mandoline or sharp knife, cut into paper-thin slices. Spread one-third in same skillet; top with half of the kale mixture. Repeat layers once. Top with remaining potatoes, pressing to evenly distribute. Pour butter over top.
Bake in 425°F (220°C) oven for about 50 minutes or until potatoes are tender when pierced with knife. (Make-ahead: Let cool for 30 minutes; refrigerate in airtight container for up to 2 days.)
Add kale; cook, stirring occasionally, for about 5 minutes or until wilted. Transfer to bowl.
Meanwhile, peel potatoes. Using mandoline or sharp knife, cut into paper-thin slices. Spread one-third in same skillet; top with half of the kale mixture. Repeat layers once. Top with remaining potatoes, pressing to evenly distribute. Pour butter over top.
Bake in 425°F (220°C) oven for about 50 minutes or until potatoes are tender when pierced with knife. (Make-ahead: Let cool for 30 minutes; refrigerate in airtight container for up to 2 days.)
Source
Canadian Living Magazine: March 2008
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