Best 2 Potato And Kale Galette Recipes
When it comes to the perfect comfort food that excites the taste buds and warms the soul, few dishes can rival the delectable combination of crispy golden-brown crust, tender, earthy potatoes, and the vibrant green goodness of kale in a potato and kale galette. This savory pie-like dish offers a harmonious blend of flavors and textures, making it a delightful option for any occasion. Whether you're looking for a hearty brunch, a satisfying lunch, or an impressive dinner entree, a potato and kale galette is sure to become a favorite in your culinary repertoire.
Check out the recipes below so you can choose the best recipe for yourself!
CURRY KALE AND POTATO GALETTE
This is a really simple kale recipe that takes few ingredients, can be vegan, and delicious! A great recipe for kale first-timers. This recipe keeps well for 2 to 3 days in refrigerator, and is more pie-like if you allow it to be chilled. Serve hot.
Provided by thattubachick
Categories Side Dish Potato Side Dish Recipes
Time 1h10m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Lightly grease a 2-quart casserole dish.
- Heat olive oil in skillet over medium heat; cook and stir onion and garlic until onion is softened, about 5 minutes. Add curry powder, turmeric, ginger, and cayenne pepper; stir to coat. Add kale; cover and simmer, stirring occasionally, until kale is tender and wilted, 5 to 10 minutes.
- Cover the bottom of the prepared casserole dish with a layer of potato slices; top with a layer of kale mixture. Season with salt and black pepper. Continue layering with remaining potatoes and kale mixture, ending with a potato layer. Pour melted butter over top layer of potatoes.
- Bake in the preheated oven until potatoes are tender and slightly browned around the edges, about 35 minutes. Sprinkle with Cheddar cheese and cook until cheese is melted, 3 to 5 minutes.
Nutrition Facts : Calories 338 calories, Carbohydrate 43.2 g, Cholesterol 37.9 mg, Fat 16.2 g, Fiber 6.7 g, Protein 9.4 g, SaturatedFat 9.1 g, Sodium 185.4 mg, Sugar 2.5 g
POTATO AND KALE GALETTE
Categories Garlic Leafy Green Potato Appetizer Side Sauté Christmas Thanksgiving Kale Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 8
Steps:
- Cook kale in a 4- to 6-quart pot of boiling salted water, uncovered, until just tender, 4 to 6 minutes. Drain in a colander and rinse under cold water to stop cooking. Drain well, squeezing handfuls of kale to extract excess moisture, then coarsely chop.
- Heat 2 tablespoons (unmelted) butter in skillet over moderately high heat until foam subsides, then add garlic and cook, stirring occasionally, until golden, about 1 minute. Add kale, 1/4 teaspoon salt, and 1/4 teaspoon pepper and sauté, stirring, until kale is tender, about 4 minutes. Transfer to a bowl and clean skillet.
- Peel potatoes and thinly slice crosswise (1/16 inch thick) with slicer. Working quickly to prevent potatoes from discoloring, generously brush bottom of skillet with some of melted butter and cover with one third of potato slices, overlapping slightly. Dab potatoes with some of melted butter.
- Spread half of kale over potatoes and sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper.
- Cover with half of remaining potato slices and dab with butter, then top with remaining kale. Sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Top with remaining potatoes and sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Brush a sheet of foil with melted butter, then brush galette with any remaining butter and place foil, buttered side down, on top. Place a 10-inch heavy skillet on top of foil to weight galette.
- Cook galette over moderate heat until underside is golden brown, 12 to 15 minutes. Remove top skillet and foil. Wearing oven mitts, carefully slide galette onto a baking sheet and invert skillet over it. Holding them together, invert galette, browned side up, back into skillet. Cook, uncovered, over moderate heat until underside is golden brown and potatoes are tender, 12 to 15 minutes. Slide onto a serving plate.
Tips:
- Use a variety of potatoes: Different types of potatoes offer different flavors and textures. For a creamy filling, use Yukon Gold or russet potatoes. For a more firm filling, use fingerling or red potatoes.
- Cook the potatoes thoroughly: Undercooked potatoes will be hard and unpleasant to eat. Make sure to cook them until they are tender when pierced with a fork.
- Season the potatoes well: Potatoes are a blank canvas for flavor. Season them generously with salt, pepper, and other herbs and spices. Garlic, paprika, and thyme are all great options.
- Use a good quality kale: Kale can be tough and bitter if it is not cooked properly. Choose kale that is fresh and tender, with dark green leaves. Remove the stems before using.
- Wilt the kale before adding it to the galette: Wilting the kale will help to soften it and remove some of its bitterness. To wilt the kale, simply heat it in a pan with a little bit of oil until it is wilted.
- Use a well-seasoned cast iron skillet: A well-seasoned cast iron skillet will help to create a crispy crust on the galette. If you don't have a cast iron skillet, you can use a regular skillet, but make sure to grease it well.
- Bake the galette until the crust is golden brown: The galette is done baking when the crust is golden brown and the filling is bubbling.
Conclusion:
Potato and kale galette is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and nutrients, and it is sure to be a hit with your family and friends. So next time you are looking for a quick and easy meal, give this potato and kale galette a try.
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