I am a huge fan of kale and I absolutely love potatoes so I might be a little bias with how wonderful I think this dish tastes. This galette really brings Kale and potatoes together in a different way. I made it as a side dish during thanksgiving so I really chose it for the presentation: it is more pie-like so it would be something great to make when having guests over.
Kale is one of the healthiest vegetables. It provides vitamin K, vitamin C, vitamin A, manganese, fiber, copper, tryptophan, calcium, vitamin B6, potassium, iron, magnesium, vitamin E, omega-3 fats, vitamin B2, protein, vitamin B1, foliate, phosphorus and vitamin B3.
1 tsp vegetable oil
1 small onion, finely chopped
1 garlic clove, chopped
2 tsp garlic powder
1 tsp ground turmeric
¼ tsp ground ginger
2 tomatoes, peeled and chopped
(To peal a tomato: bring enough water to cover the tomatoes to a boil. With a knife, make a very small x on the tomatoes skin. Put the tomatoes into the boiling water for 30 seconds. Remove the tomatoes and immediately put in iced water to stop the cooking. Remove the tomatoes and peel with your fingers.)
1 bunch kale, stems removed and leaves chopped
3 potatoes, peeled and thinly sliced
1.5 inches oil for frying
Salt and ground black paper to taste
Heat vegetable oil in skillet over medium heat. Add onion and garlic. Stir until onion is softened, about five minutes. Add curry powder, turmeric, ginger and tomatoes, stirring until tomatoes are softened. Add kale and stir to coat. Cover and simmer, stirring occasionally until kale is tender and wilted. Fry the potatoes in the oil over medium heat until softened, about 5 minutes. Preheat oven to 220 degrees c. lightly grease a 2 quart casserole dish. Cover the bottom of the casserole dish with a layer of potato slices. Top with a layer of kale mixture. Season with salt and paper. Continue layering with the remaining potatoes and Kale mixture, ending with a potato layer. Bake until potatoes are slightly browned around the edges, about 35 minutes.