Kale Potato Galette

Potato Kale Galette


The following proportions for this recipe are for a 12 inch cast iron skillet, modify as you see fit. I tried using a metal skillet once for this recipe and wasn't pleased. If you don't have a good cast iron skillet yet, I recommend a 10 inch one, it's a good all purpose size.


The greens can be mixed and matched in any proportion you like:
2 bunches kale
2-3 c spinach
1 head garlic
olive oil
butter
4-5 russet potatoes


Using a mandoline or a very sharp knife, thinly slice about 5 russet potatoes. Steam them on the stove top for 15 minutes to cook lightly. Meanwhile, mince an entire head of garlic, saute this with the chopped spinach and kale until wilted in 3 T olive oil. 


Remove greens and garlic from skillet, put that mixture into a bowl. In to the skillet (while heat is not on) put 2 T olive oil. Place 1 layer of potatoes down  in a fan like pattern, follow with 1 layer of greens/garlic mixture, salt and pepper and 1-2 T olive oil. Repeat, ending with a layer of potato. You can have as many or as few layers as you wish. In the picture, there are 3 potato layers and 2 greens/garlic layers. 


Turn heat on med/low, cover skillet with OILED foil (oil side down) and put a plate on top of foil, weight plate down with something heavy. This will compress the layers. Cook for about 12-15 minutes, and then carefully loosen the galette from the bottom of the skillet with a spatula. Cover a large cutting board with the oiled foil (oil side up). Invert the galette onto the cutting board, put 2 T butter into skillet, and slide galette back into pan. Cook for another 12-15 minutes or until bottom layer of potatoes are crispy.


enjoy!