Recent Posts

Monday, November 12, 2007

Kale, Chard, Potato, Celery Root and Collard Greens Gratin

This is how I used up lots of those winter veggies, loosely based on a recipe for Kale and Potato Gratin from "Joy of Cooking"

Preheat 350 F

Steam about 8-10 min until almost tender:
Kale, stemmed
Chard, stemmed
Collard Greens, stemmed
About one big bunch total
Chop coarsely when cool

Slice 1/8 inches thick:
celery root
2 small onions
You want enough potatoes/celery root to roughly equal four medium sized potatoes

In a casserole or gratin dish:
Layer in alternating rows of Potatoes/Celery root, onions, veggies.
Begin and end with potatoes
On the onion rows also dot with butter/margarine, 1/2 tsp minced fresh tarragon, 1/4 tsp salt, 1/8 tsp (or more if you like) ground black pepper

Pour over everything 1.5 cups milk or half and half (or a mix of the two...)

Cover and bake about 30-45 minutes until potatoes/celery roots are tender
(Good idea to put the dish on a cookie sheet to catch any milk that boils over)
Boil for a couple minutes to brown the top