This is just my new favorite kale recipe - a kale potato casserole. With a good amount of kale mixed with the mashed potatoes and sun-dried tomatoes. It's flavorful, cheesy comfort food, great when you're in need of some extra vitamins! This casserole dish is easy to prepare on the forehand, so you only have to bake the dish when ready to eat.
For the cheese you can use Gouda, Gruyere, Emmentaler or Cheddar. 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.
You can add 2 tablespoons of butter to the mash for a smooth and creamy feeling. (that isn't necessary though). You could also use 1 tablespoon of olive oil if you prefer that.
If you want to make this dish vegan, substitute the cheese with vegan cheese.
By mashing the kale-potato mixture use a masher and not an electric mixer. The electric mixer will give a glue texture to the mash (which isn't a delicious feeling).
Peel the potatoes and cut the kale finely.
Bring a pan with about 10 cm water to a boil.
Cook the kale and potatoes together in the pan with boiling water until done in about 20 minutes.
Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
Meanwhile, cut the cheese into small cubes and the sun-dried tomatoes into strips.
After cooking the potatoes mash them.
Add the soy sauce, diced cheese, and dried tomatoes and stir through.
Put the mixture into the baking dish and sprinkle it with the grated cheese.
Put the dish in the oven for 15 minutes, until the cheese is melted.