Best 2 Potato And Kale Galette Recipes

Feast your eyes on the delectable Potato and Kale Galette, a culinary masterpiece that harmonizes the earthy flavors of potatoes, the vibrant green of kale, and the richness of cheese, all enveloped in a flaky, golden-brown crust. This savory galette is not just a meal; it's an experience that tantalizes your taste buds with every bite.

The journey begins with the crust, a symphony of flour, butter, and ice water that, when combined, forms a pliable dough, ready to be transformed into a perfectly imperfect circle. The filling is an orchestra of flavors, featuring tender potatoes, sautéed kale, aromatic garlic, and a hint of nutmeg, all bound together by a creamy, flavorful cheese mixture.

Once assembled, the galette bakes to perfection, the crust becoming golden brown and flaky, while the filling bubbles and melds together, creating a delightful contrast of textures and flavors. Serve this galette warm, accompanied by a crisp green salad and a dollop of sour cream, for a truly satisfying meal that will leave you craving more.

But the culinary journey doesn't end there. This versatile recipe offers variations to suit every palate and preference. Craving a vegetarian delight? Simply omit the bacon and you'll have a hearty and wholesome meatless meal. Looking for a touch of smokiness? Add some crumbled bacon or sausage to the filling for a savory twist. And for those who love cheese, feel free to experiment with different varieties to create a unique and flavorful experience.

As you delve into the nuances of this Potato and Kale Galette, you'll discover a dish that not only satisfies your hunger but also captures your imagination. Bon appétit!

Here are our top 2 tried and tested recipes!

CURRY KALE AND POTATO GALETTE

Curry Kale and Potato Galette image

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

Ingredients

1 teaspoon olive oil
1 onion, finely chopped
1 garlic clove, chopped
2 teaspoons curry powder
1 teaspoon ground turmeric
1 pinch ground ginger, or more to taste
1 pinch cayenne pepper
1 bunch kale, stems removed and leaves coarsely chopped
3 potatoes, peeled and thinly sliced
salt and ground black pepper to taste
¼ cup melted butter
¼ cup shredded Cheddar cheese, or more to taste

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

Potato and Kale Galette image

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

Ingredients

1 lb kale, tough stems and center ribs discarded
1 stick (1/2 cup) butter, 6 of the tablespoons melted and cooled
4 garlic cloves, finely chopped
3/4 teaspoon salt
3/4 teaspoon black pepper
2 lb russet (baking) potatoes (4 medium)
Special Equipment
a 12-inch heavy nonstick skillet; an adjustable-blade slicer

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:

Choose the right potatoes: For the best results, use a starchy potato like Yukon Gold or Russet potatoes. These potatoes will hold their shape well and become tender when cooked.
Slice the potatoes thinly: The thinner the potato slices, the crispier they will be. Aim for slices that are about 1/8-inch thick.
Season the potatoes well: Be generous with the salt and pepper when seasoning the potatoes. This will help to bring out their flavor.
Don't overcrowd the pan: When cooking the potatoes, don't overcrowd the pan. This will prevent them from cooking evenly.
Cook the potatoes until they are golden brown: Cook the potatoes until they are golden brown and crispy. This will ensure that they are cooked through.
Wilt the kale before using it: Wilting the kale before using it will help to remove some of its bitterness and make it more tender.
Use a good quality cheese: The type of cheese you use will greatly affect the flavor of the galette. Use a cheese that you enjoy the taste of and that will melt well.
Serve the galette warm: The galette is best served warm, right out of the oven. This will allow you to enjoy the crispy potatoes and melted cheese.

Conclusion:

Potato and kale galette is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. The combination of crispy potatoes, tender kale, and melted cheese is sure to please everyone at the table. With a few simple tips, you can make a potato and kale galette that is sure to impress.