Healthy Curly Kale and Potato Gratin
Serves 4 as an accompaniment
625g peeled and cut into thick round slices
2 small onions peeled and cut into slices
500g curly kale, stemmed and washed
25g butter cut into pieces
375ml vegetable stock (I use Marigold boullion)
Steam potatoes and onion slices for about 15 minutes until almost tender
Coarsely chop curly kale.
In a gratin dish, build up alternating layers of potatoes, onions and kale, beginning and ending with the potatoes. Dot each onion layer with butter, salt and pepper. Pour vegetable stock over the layers.
Cover with lid or foil and bake until the potatoes are tender and almost all the liquid is absorbed. This should take between 35 to 45 minutes depending on your oven