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.
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Sami Akbar
[email protected]This galette was a disappointment. The crust was tough and the filling was bland. I won't be making it again.
Naymur Rahman
[email protected]I love this recipe! It's so versatile. I've made it with different types of potatoes, kale, and cheese. It's always delicious.
Mohammad Nawaz
[email protected]I'm not sure what went wrong, but my galette turned out soggy. I think I might have added too much milk to the filling.
Ahmad Raÿ¨poot Rajpoot
[email protected]This recipe is a keeper! The galette was crispy, cheesy, and flavorful. I served it with a side of roasted vegetables.
Kagwa Vincent
[email protected]The galette was easy to make and tasted great! I used a store-bought pie crust to save time. I also added a bit of chopped onion and garlic to the filling.
Wendy Mabhodla
[email protected]This galette was a bit too bland for my taste. I think it needed more salt and pepper. I also found the kale to be a bit tough.
Nasurullah Nasurullah
[email protected]I've made this galette several times and it's always a crowd-pleaser. It's a great way to use up leftover potatoes and kale. I like to add a bit of crumbled bacon for extra flavor.
Habib Hossain
[email protected]This recipe was easy to follow and the galette turned out delicious. I made it for a brunch party and it was a hit! Everyone loved the combination of flavors and textures.
Chandrashilie Aluthge
[email protected]I'm not a huge fan of kale, but this galette changed my mind. The kale was perfectly wilted and the potatoes were crispy. The cheese added a nice gooeyness. Overall, a great recipe!
Mihran Ali Niazai
[email protected]Followed the recipe to a T and it turned out great! The galette was crispy and flavorful. I used a mix of red and green kale, which added a nice pop of color. Will definitely be making this again.
Robert Hersh
[email protected]This potato and kale galette was a delightful surprise! The flavors and textures were perfectly balanced. The potatoes were tender, the kale was crisp, and the cheese was gooey. I added a bit of extra garlic and thyme, which really elevated the dish.