Best 2 Curry Kale And Potato Galette Recipes
Indulge in a culinary delight with our tantalizing Curry Kale and Potato Galette recipe, a harmonious blend of flavors and textures. This savory galette features a crispy, flaky crust enveloping a hearty filling of tender potatoes, wilted kale, and an aromatic curry sauce.
For those seeking a vegan alternative, the Vegan Chickpea and Spinach Curry is a flavorful and nutritious dish. Packed with protein-rich chickpeas and iron-rich spinach, this curry is a wholesome meal that satisfies both taste buds and dietary preferences.
If you're craving a taste of the Mediterranean, the Mediterranean Chickpea and Spinach Skillet is a vibrant and colorful dish. This skillet combines chickpeas, spinach, tomatoes, and a medley of Mediterranean spices for a flavorful and healthy meal that transports you to the sun-kissed shores of the Mediterranean.
And for a quick and easy weeknight dinner, the One-Pot Pasta with Kale and Sausage is your perfect choice. This simple yet satisfying dish features succulent sausage, tender kale, and al dente pasta, all cooked together in one pot for a hassle-free meal that's ready in no time.
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.
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 Potato Side Dishes
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
Tips:
- Choose the right potatoes: Waxy potatoes like Yukon Gold or Red Bliss hold their shape better than starchy potatoes, making them ideal for galettes.
- Slice the potatoes thinly: This will help them cook evenly and quickly.
- Don't overcrowd the pan: Give the potatoes enough space to brown and crisp.
- Use a heavy-bottomed skillet: This will help evenly distribute the heat and prevent the galette from burning.
- Be patient: It takes time for a galette to brown. Don't rush the process or you'll end up with a soggy galette.
Conclusion:
Curry kale and potato galette is a delicious and easy-to-make dish that's perfect for a weeknight dinner. The combination of savory curry, crispy potatoes, and tender kale is sure to please everyone at the table. So next time you're looking for a new way to enjoy potatoes, give this galette a try.
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