Sweet Potato & Kale Gratin

  • 1 large bunch kale
  • 3 lbs sweet potatoes, thinly sliced
  • 1 1/2 cups shredded parmesan cheese
  • 1 pint heavy whipping cream
  • 3 cloves garlic, minced
  • 1 cup scallions, chopped
  • 2 tsp red pepper flakes
  • 2 Tbsp butter, cut into small pieces
  • 1 tsp salt
  • Black pepper to taste

Preheat oven to 400°F.  Wash kale.  Remove and discard stems.  Cut or tear into bite-sized pieces.  Fill a large pot with water and bring to a boil.  Add kale and heat for about 1 minute or until kale is bright green and slightly wilted.  Remove from water and allow to cool slightly.  Squeeze out excess water.  In a small saucepan add the heavy cream and bring to a simmer.  Add scallions, garlic, red pepper flakes, salt and 1 cup of parmesan.  Add a layer of sweet potatoes to the bottom of a greased baking dish.  Top potatoes with kale and pour some of the cream mixture over the top.  Continue layering until all the potatoes, kale, and cream have been used.  Top with remaining parmesan cheese.  Dot with butter.  Cover dish with aluminum foil and bake for 40-50 minutes.  Remove foil for the last 10 minutes of cooking.  Allow to sit for 10 minutes before serving.