After returning from the farmer’s market yesterday morning with all sorts of cold weather veggies, I put together this delightful combination of a purple kale, garnet sweet potatoes and leeks using an old recipe for scalloped potatoes as the base. When reheating it for lunch today, I threw in some pine nuts and parmesan cheese, which complemented the dish so nicely, I’ve added them to the below recipe.
Kale, Sweet Potato and Leek Gratin
1 large bunch of kale (about 1.5 lbs), washed well and deribbed
4 medium-sized sweet potatoes, sliced into 1/8″ rounds
1 medium-sized leek, white part only, thinly sliced
4 tbsp butter, cut into small pieces
1 tsp salt
1 tsp ground black pepper
1 1/2 cups half and half
1/4 cup fresh grated parmesan cheese
1/3 cup pine nuts
Preheat oven to 350 degrees.
Steam kale until almost tender – about 4-5 minutes. Drain kale and squeeze out excess water. Chop into thin strip.
In a two quart baking dish, build up alternating layers of the sweet potato rounds, kale and leeks, topping each layer with a bit of butter, cheese and pine nuts. You should have enough ingredients for 3 layers. Pour half and half over the top of the casserole dish.
Cover and bake until the potatoes are tender – about 25 minutes. Remove lid and bake for another 10 minutes to brown the top.