Do any of you watch Modern Family? I don’t watch a whole lot of TV, contagion but it’s one of the few shows I make sure to DVR. Phil is one of the more ridiculous and amazing characters of all time. If you’ve never seen it, I recommend catching last season on abc.com. Anyway, last week’s show featured Mitchell coming home from the farmer’s market with some dour news. “Did you know that spinach is out? Spinach is out and Kale is in.” And then later, “Kale is really more of a garnish.”
Being someone who’s mildly obsessed with food, I loved this little bit of commentary. Kale really is in – it’s everywhere. (Spinach is sooo out, apparently.) Good thing I love the stuff, though I know some people are not into dark leafy greens. If you’ve got a picky eater in your family, or you’re just trying to work more greens into your diet, then this is the recipe for you. I’m telling you, no one can resist creamy potatoes topped with melty, browned cheese. The tender bits of kale give it some textural interest and provide beautiful color (in addition to all the healthy stuff).
A great dish to make now while it’s still cold out and it seems like this winter will never end. And because Kale is in, you know?
2 lbs. red potatoes, diced into 1/2-inch cubes (you can peel them if you want, but I like the skins)
1 big bunch of red kale, de-stemmed and chopped (about 4 cups chopped)
2 tbsp. butter
2 cups cream
2 cups milk (I used skim)
1 tsp. salt
1 bay leaf
1/8 tsp. freshly ground nutmeg
6 oz. shredded Gruyere or Swiss cheese (I used a combination of both)
Preheat the oven the oven to 375°. Place the potatoes, milk, cream, salt, nutmeg and bay leaf in a large pot and set over medium-high heat. Remove as soon as the milk comes to a slight boil.
While the potatoes boil, grease a 9 x 13 baking dish with the butter. Place half the kale on the bottom of the pan, then ladle the potatoes and liquid over the kale. When you’re half-way through, add the rest of the kale, then top off with the remaining potatoes and liquid.
Sprinkle the cheese in an even layer over the potatoes and bake for 45 minutes.
Makes 6 – 8 side servings (depending on how piggy you’re feeling).