Kale and potato casserole

Ingredients for 4 servings:

• some olive oil for the mold
• 450 g kale, frozen
• 550 g potatoes
• n. B. herbal salt, optional
• 1 large onion(s)
• 1 garlic clove(s)
• 1 tsp vegetable stock powder
• little cream or milk
• some olive oil for frying
• 200 g bacon cubes
• 1 tbsp mustard
• 1 tsp Worcestershire sauce
• n. B. Pfeffer
• e.g. nutmeg
• e.g. Paprika powder, hot
• possibly salt if needed
• 150 g cheese, grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

simple, fast and affordable

First, preheat the oven to 200°C (top/bottom heat) and grease a shallow casserole dish with a little olive oil. Cover the bottom of a wide pot with about 1 cm of water and let the kale thaw slowly over medium heat. Meanwhile, peel the potatoes, cut them into small cubes, and cover the bottom of the casserole dish with them, preferably in a single layer. I then season the raw potato pieces with herb salt; this step is optional and only makes the dish spicier/saltier. Once the kale is thawed, drain it. It’s very important to collect the cooking water. I let the kale drain in a sieve while I finely dice the onion and garlic. Season the cooking water with the vegetable stock powder and make up to 350 ml with cream or milk (if you want to save calories, you can also add water and season with more vegetable stock). Sauté the onion and garlic in a kale pot with a little olive oil until translucent, briefly fry the bacon bits, and then briefly sauté the drained kale. I season the kale with mustard, Worcestershire sauce, pepper, a little nutmeg, and a pinch of hot paprika. Before adding salt, I taste the kale, as sometimes the bacon and mustard make the kale salty enough. Add more salt to taste. Spread the kale on top of the potatoes and sprinkle with grated cheese. I prefer gratin cheese. Cook in the oven for about 40 minutes, depending on the type of potato. Note: The casserole will be quite runny when it comes out of the oven. So either skim off the liquid, eat it, or let it stand for about 20 minutes, when the liquid will be almost completely absorbed.