1. Cut kale into thin slices and then cross cut fine. 2. Grate carrots, chop onion and garlic. 3. Sauté the onions, garlic, and carrots until soft. 4. Add the kale all at once and stir often over high heat until well wilted. 5. Add ¼ C water, salt & pepper. The steam will rise, cover the pan and allow steaming at low temp for 10-15 minutes, stirring occasionally. 6. Place this on the bottom of a 9x13-buttered pan. Spread parsley mashed potatoes (see below) over the kale mix. 7. Top with 2 C of your favorite cheese, mild cheddar is great. 8. Bake at 350 degrees for one hour. 9. Parsley-Mashed Potatoes: Dice 5-6 cups of potatoes. Barely cover with water, add 1 t salt. Bring to a boil and then simmer until potatoes are very soft, about 15 minutes Pour off water (save for soup stock). Add about 2 C milk, 4 T butter, and parsley. Mash by hand or with mixer. Add salt, pepper and 1/8 t nutmeg (yes, my secret ingredient for awesome mashed potatoes) to taste. Vegan style: use the potato water-no milk. ---------------------------------------------------------------------------
Nutrition
Ingredients
