Scalloped Potatoes and Kale

I am always looking for new ways to serve kale.

Kale is one of those foods that is exceptionally healthy. It is an anti-inflammatory, anti-cancer, heart-healthy, cholesterol-lowering power food. Cooked or raw.

In this recipe, I serve it cooked with potatoes, to make a family-friendly meal that your body will love.

I used the curly green kale because I wanted some texture. I added some lacinato kale which cooks very soft, because I didn't want too much texture. Balance is all, especially with greens. This would work with mustard greens or chard or collard greens - experiment. If you're brave you could try hiding dandelion greens in here. But add something softer like kale or chard so there isn't too much bite.

And as you're enjoying this delicious meal, think of how you are boosting all the cells in your body with powerful nutrients.

Scalloped Potatoes and Kale
1 1/2 lb potatoes
1 lb kale
1 cup basil
2 cloves garlic
3/4 cup grated cheddar
1 1/4 cups milk

Wash and stem the kale and slice it coarsely into ribbons. Wash and chop the basil and garlic.

Place the kale in a covered saucepan with the water still sticking to its leaves and a sprinkling of salt, and cook over medium heat until it has wilted down a bit, about 5 minutes. Stir occasionally to make sure it's not burning on the bottom.

Peel the potatoes and slice them thin. Arrange half in a shallow 2-quart casserole. Sprinkle with salt and pepper.

Stir the basil and garlic into the greens, and pile them onto the potatoes. Press down if necessary.

Arrange the remaining potato slices on top of the greens. Then distribute the grated cheddar over the potatoes.

Carefully pour the milk over the cheese. It will filter down into the potatoes and greens.

Bake at 425°F for about 50 minutes until the potatoes are tender when you poke a knife in. Cover for the last few minutes if they're getting too dark. Let the gratin sit for 10 minutes when you take it out of the oven to let any juices settle in.

Serves 4-6.