John Myers
Ingredients for 4 servings:
- 1 kg kale, frozen
- 4 onions
- 2 carrots
- 500 g jacket potatoes, from the previous day
- 2 tbsp margarine
- 1 garlic clove(s)
- Iodized salt, pepper and thyme
- 75 g grated cheese (Emmental)
- 2 eggs
- 200 g sour cream
- 1 rusk, crushed
- 1 tbsp sesame seeds
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Slice the onions and carrots, then sauté with the crushed garlic. Add the frozen kale, thaw while stirring, and sauté for 10 minutes. Season to taste. Grease a baking dish and line it with half of the sliced potatoes. Spread half of the vegetable mixture on top, then the remaining potatoes, and finish with the other half of the vegetable mixture. Mix together a cream made from the coarsely grated cheese, eggs, and sour cream and pour it over the casserole. Sprinkle with rusk crumbs and sesame seeds. Bake the casserole on the middle rack of the oven at 200°C for 25-30 minutes, until the egg mixture is firm and has taken on a nice color (cover with aluminum foil if necessary). Serve with carrot salad and bread.
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