I'm an old enough Saint Paul native to barely remember when this Galapagos tortoise was a real creature, plodding around and tolerating children climbing on it for a similar photograph.
I spent this week with a cold and most evenings after work sacked out on the couch. This particular night I dragged my boy-collie up with me. He's so funny when I do that because he loves it so much he stays super still and quiet the entire time in hopes of prolonging the luxury of the couch and blankie. Eric got close enough in the final picture for him to deign to open his eyes.
OK, I know this might not look that appetizing, but I have to say it was delicious. Since this is the time you can still go to your local MN farmers market and get both the potatoes and kale as the main ingredients I'd encourage local food producers if possible. This dish was delicious, healthy and the aged Gruyere cheese MADE the dish. I also added a favorite precooked sausgae from Trader Joes, but keeping it vegetarian is fine, too.
Kale and Potato Gratin
makes 6-8 servings
1 1/2 pounds potatoes
1 bunch kale
1/4 cup olive oil
4 cloves garlic, minced
2 teaspoon coarse salt
1 teaspoon pepper
1/3 cup bread crumbs or panko
1/3 cup grated/cubed Parmesan or Gruyere cheese
Preheat oven to 350° F.
Get a pot of water boiling large enough to accommodate the potatoes.
Meanwhile, slice the potatoes 1/4"-thick. Set aside. Remove and discard the spines from the kale then chop.
When the water is boiling, add a dash of salt and gently drop in the potatoes, cooking for about 2-3 minutes, until tender, but not cooked through. Drain and spray with cold water to stop cooking process.
In a large bowl, combine the olive oil, garlic, salt and pepper. Add the kale and rub the olive oil mixture aggressively into the leaves. Layer the kale and potatoes alternately with a sprinkling of bread crumbs and Parmesan in a 9"x12" rectangular casserole or glass or ceramic baking dish.
Cover with foil and bake for 30 minutes. Remove foil and bake another 15 minutes, until top is crispy.
Yum.
