Curry Kale and Potato Galette

This is a really simple kale recipe that takes few ingredients, can be vegan, and delicious! A great recipe for kale first-timers. This recipe keeps well for 2 to 3 days in refrigerator, and is more pie-like if you allow it to be chilled. Serve hot.

• Preparation Time: 20 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 10 mins
• Calories: 338 Calories

Ingredients

• ¼ cup melted butter
• salt and ground black pepper to taste
• 2 teaspoons curry powder
• 1 onion, finely chopped
• 1 teaspoon olive oil
• 1 teaspoon ground turmeric
• 1 pinch cayenne pepper (Optional)
• 1 bunch kale, stems removed and leaves coarsely chopped
• 1 garlic clove, chopped
• 1 pinch ground ginger, or more to taste
• 3 potatoes, peeled and thinly sliced
• ¼ cup shredded Cheddar cheese, or more to taste (Optional)

Recipe Instructions

Step 1

Preheat oven to 425 degrees F (220 degrees C). Lightly grease a 2-quart casserole dish.

Step 2

Heat olive oil in skillet over medium heat; cook and stir onion and garlic until onion is softened, about 5 minutes. Add curry powder, turmeric, ginger, and cayenne pepper; stir to coat. Add kale; cover and simmer, stirring occasionally, until kale is tender and wilted, 5 to 10 minutes.

Step 3

Cover the bottom of the prepared casserole dish with a layer of potato slices; top with a layer of kale mixture. Season with salt and black pepper. Continue layering with remaining potatoes and kale mixture, ending with a potato layer. Pour melted butter over top layer of potatoes.

Step 4

Bake in the preheated oven until potatoes are tender and slightly browned around the edges, about 35 minutes. Sprinkle with Cheddar cheese and cook until cheese is melted, 3 to 5 minutes.