Kale and Potato Bake
Kale and potato bake is just my new favorite kale recipe. It's flavorful, cheesy comfort food, great when you need some extra vitamins!
Ingredients
- 14 oz. kale Cut finely
- 2½ lbs potatoes Floury potatoes. Peel the potatoes and then cut them, so they're about the same size.
- 10 sun-dried tomatoes sliced into strips
- 3 oz. Gouda cheese cut into small cubes
- 3 tablespoons Kecap Manis
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 2 oz. grated cheese like Gouda
Ingredients you need per step are listed below the step in Italic
Instructions
- Bring a pan with about 4 inches (10 cm) of water to a boil.
- Cook the kale and potatoes in the pan with boiling water until done in about 20 minutes.14 oz. kale, 2½ lbs potatoes
- Preheat the oven to
430 °F or 
400 °F - After cooking the potatoes, mash them.
- Add the kecap, diced cheese, salt, pepper, and dried tomatoes and stir through.10 sun-dried tomatoes, 3 oz. Gouda cheese, 3 tablespoons Kecap Manis, ¼ teaspoon salt, ⅛ teaspoon ground black pepper
- Spoon the mixture into the baking dish (13 × 9 inch / 30 × 25 cm) and top it with the grated cheese.2 oz. grated cheese
- Put the casserole in the oven for 15 minutes until the cheese is melted.
NOTES
1. Potatoes: Use floury potatoes to make this recipe. Russet potatoes, Doré, King Edward, Yukon Gold potatoes, and Maris Piper, are excellent choices. They're the best for preparing a mash.
2. Kecap Manis: Kecap Medja, or sweet soy sauce, a surprising ingredient that adds a delicious flavor to the mash. It's sweet and dark brown and adds a soy sauce flavor; if you don't have it, replace it with one tablespoon of all-purpose soy sauce and two teaspoons of dark brown sugar.
3. Cheese: I prefer Gouda cheese, but you can substitute it with cheddar or Emmentaler. Use freshly grated cheese if you can. It tastes better because it doesn't contain anti-caking agents, which can give a slightly powdery feel.
4. Variations
- Add two tablespoons of butter to the mash for more creaminess.
- Vegan recipe? - Use vegan cheese instead of Gouda.
- Prepare in Advance: You can make the dish in advance the day before. Store it covered with foil in the refrigerator. Bake it for 30 minutes in a preheated oven at 430 °F (220 °C).
- If you've got some leftovers? Top it with baking paper and then with foil, and store it for up to two days in the refrigerator. Next, bake for 30 minutes in a preheated oven at 430 °F (220 °C) while covered with aluminum foil.
- You can store the dish in the refrigerator for up to two months. Then, defrost in the fridge and bake in the oven at 430 °F (220 °C) while covered with aluminum foil.
Nutrition
Calories: 454kcal | Carbohydrates: 70g | Protein: 18g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 38mg | Sodium: 736mg | Fiber: 11g | Sugar: 15g | Vitamin A: 10224IU | Vitamin C: 150mg | Iron: 4mg
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