Potato and Kale Galette
I think I may officially be a grown-up.
I rushed through a department store to buy socks and (practical) underwear today. I met with a speech therapist concerned with my kindergartener’s inability to properly say his Ls. I talked to neighbours about the parent council meeting. And when grandma took the boys to soccer, instead of getting some work done in the quiet house, I was more motivated to do something with the tower of potatoes and bunches of kale that needed using. Thus, Mike and I ate potato and kale galette for dinner, with a glass of zinfandel, and I was excited about it. Even though I ate at my desk and he in front of Dr. Who.
(Also? I’m very excited about these glasses. I got them at Nood. Guess how much? Six for a dollar. Six! One dollar. I’m totally done with stemmed wineglasses. They are not at all practical for curling up on couches or reading books in bed. They’re awkward to store and always look spotty.)
This galette looks scary – and it kind of is. But once you’ve done it, it’s not so big a deal. If you have a mandoline (my fingers are afraid of them) it will make slicing easy – but if you have a spanking new Japanese knife, it will be a snap. It works best if you have a nice big, heavy cast iron skillet – even better if you have two – one will make the bottom crisp and golden while the other weighs it down on top. I put a plate on top to invert it, and both times the bottom layer stuck to the pan, but then lifted off easily. No biggie. Just don’t make it on a night when you have people over who may be concerned with aesthetics and whom you want to impress. (Why are they over, anyway?)
It’s totally fine without cheese, but would be even finer with, I think. Crumbled goat or feta in with the kale, or grated Parmesan anywhere and everywhere. Don’t forget lots of garlic. I’m eating it as I type.
Potato and Kale Galette
AuthorJulie
Pull the kale off the stems and coarsely chop the leaves. Toss them in a pot of boiling water (even an inch or two will allow the kale to steam), cover and cook for 4-5 minutes. Drain well.
In a large, heavy skillet heat a drizzle of oil and a blob of butter over medium-high heat. Add the kale and garlic, sprinkle with salt and pepper and cook, stirring occasionally, for a few minutes, until the moisture has cooked off. Set aside in a bowl.
Thinly slice the potatoes crosswise as thin as you can. Brush the bottom of the pan with oil or melted butter and layer in one third of the potato slices, overlapping slightly. Dab potatoes with some of the butter.
Spread half of kale over the potatoes, then another third of the potatoes, the remaining kale and the remaining potatoes.
Rub a sheet of foil with soft butter or brush it with oil, and place it buttered side down on top of the potatoes. Place a 10-inch heavy skillet on top of foil to weigh the galette down.
Cook over medium-how heat until the underside is golden brown, 10-12 minutes. Remove top skillet and foil. Set a dinner plate (as big as the pan) onto the top (a cookie sheet works fine too, but is a little more awkward to handle) and invert the galette. Slide it back into the skillet, browned side up, and cook, uncovered, until underside is golden brown and potatoes are tender, 12 to 15 minutes. Slide onto a serving plate. If any of it comes apart at any point, don't worry - just stick it back together.
Cut into wedges to serve.
Ingredients
Directions
Pull the kale off the stems and coarsely chop the leaves. Toss them in a pot of boiling water (even an inch or two will allow the kale to steam), cover and cook for 4-5 minutes. Drain well.
In a large, heavy skillet heat a drizzle of oil and a blob of butter over medium-high heat. Add the kale and garlic, sprinkle with salt and pepper and cook, stirring occasionally, for a few minutes, until the moisture has cooked off. Set aside in a bowl.
Thinly slice the potatoes crosswise as thin as you can. Brush the bottom of the pan with oil or melted butter and layer in one third of the potato slices, overlapping slightly. Dab potatoes with some of the butter.
Spread half of kale over the potatoes, then another third of the potatoes, the remaining kale and the remaining potatoes.
Rub a sheet of foil with soft butter or brush it with oil, and place it buttered side down on top of the potatoes. Place a 10-inch heavy skillet on top of foil to weigh the galette down.
Cook over medium-how heat until the underside is golden brown, 10-12 minutes. Remove top skillet and foil. Set a dinner plate (as big as the pan) onto the top (a cookie sheet works fine too, but is a little more awkward to handle) and invert the galette. Slide it back into the skillet, browned side up, and cook, uncovered, until underside is golden brown and potatoes are tender, 12 to 15 minutes. Slide onto a serving plate. If any of it comes apart at any point, don't worry - just stick it back together.
Cut into wedges to serve.
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LOVE the stemless wine glasses too! I bought mine cheap at Superstore. Haven’t tried the recipe yet but looks great, thanks!
This looks just like what I want, right now. Every time you talk about Kale chips I think I have to do it, then find cabbage in my crisper. Next week. Kale. Thin mandolin-free potato slices. Apple cider in the glass.
By the way, I just made your Two-Minute Banana Bread for the umpteenth time since I found the recipe. This time, it had applesauce instead of bananas. Last time, neither. A can of orange juice concentrate. Pretty d. good!
The galette looks absolutely scrumptious! I made mashed potatoes with kale and leeks tonight. Kale and potatoes are so good together!
YES!!! I, too, have given up on stemmed wine glasses in favor of small wine tumblers. If it’s good enough for the Italians, it’s good enough for me.
Wow busy week around here! I’ll have to make this when I’m working on more than 4 hours sleep 🙂
Love the galette! Looks healthy and grown up. Totally agree about fussy company… if they care more about how it looks than how it tastes then 😛
dangit the smiley should have been a *pfffbbbt* =P to fussy company
This may be too much information.
I have resisted the stemless wine glasses as I didn’t drink wine often enough to keep from thinking that the stems make it sort of celebratory.
Now, I am drinking wine much more often since finding out that I am about to become a step-grandmother. At 42. The stems are not practical for this kind of use.
WHO feels like a grown-up?
p.s. the galette looks YUMMERS.
Oh my Lana. Congratulations! I’ll have some wine for you, too..
Congratulations Lana! In my experience, although I am older than 42, I have found that being a grandma is wonderful. I hope you are amazed as I was and still am, 15 months later. It gets better and better.
This looks fantastic
I just made this… it IS fantastic
I just made this… it IS fantastic
Great dish! I am always looking for Kale recipes and this is a great one. Thanks!
I love the combination of kale and potato. I’d love for you to submit one of your beautiful photos, and a link to your post, to my new vegetarian food photo gallery showcasing beautiful and flavorful vegetarian food.
This looks amazing, Julie. Do you think it could be made with sweet potatoes?
I’m always looking for something to do with my overload of garden kale — this looks like a mighty fine solution. Thanks! -Tom
Taryn – I’m not sure – they might get too soft? It would be worth a try! even if it winds up a mess, it would be a tasty one!!
I made this tonight as I had a large amount of kale to use up. Perfect fall dish. I added the feta as you suggested. It was nummy. I tweaked it a bit from a cooking point, I used a corningware cassrole dish for weight on top of the cast iron fry pan, browned it on top of the stove then put the whole assembly into a 350 oven for 20 minutes. I inverted it once onto a plate to serve as I had visions of a mess on my floor. Been there, done that. My husband said your recipe is a keeper. I’d like to try it next time with smoked cheddar and crumbled bacon on top of the kale.
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