I told you I wouldn’t be cooking too often but I’ve been eying this recipe on Smitten Kitchen for a while now. I love kale, I love potatoes and I love cheese. So, why not? I gave them a try yesterday and they came out great. I love this recipe for those going through cancer treatment as well because they are flavorful but not overwhelming. They are also wonderful if you are experiencing anemia due to treatment because both the kale and the potatoes with the skin are great sources of iron. They are not hard to make so try it. I hope you enjoy it as much as I did.
Take 3 large russet potatoes, wash them, poke holes throughout and bake them in an oven at 400 degrees for about an hour.
Take some fresh kale, tear the leaves off, rinse and saute with a little salt. No need to add oil. I took prewashed leaves from Trader Joe’s so when I cooked them I just added a bit of water. I set those aside in a bowl. Then, to the same pan I added a tablespoon of olive oil and butter, cut up an onion (the recipe calls for leeks but I couldn’t get one) and sauteed until it was tender. I added that to the bowl. I grated about a cup of gruyere cheese (I didn’t measure exactly) and added that to the mix along with 3/4 cup of Greek yogurt (the recipe calls for sour cream but this is what I had in the fridge). When the potatoes are done, cut in half, scoop out the potatoes leaving a thin shell and add to the mixture. Mix it all up, stuff the potatoes and top with a little more grated gruyere cheese. Bake for another 15 minutes. Voila!!!!!! So yummy! I served it with the turkey burgers I made last time. I don’t love onions so if I were to do it again, I’d try the recipe with the leeks but still it was good. Oliver tried it and ate some but I don’t think he loved it. But in order to get his after dinner cookies, he ate most of his portion. If he really didn’t like it, he would have spit it out or thrown up (seriously!) and neither of those happened so I consider this dish a success.
For some added health benefit, I wonder how this dish would taste with sweet potatoes? Any ideas on other ways to make this dish even healthier?