Recipe For Kale and Potato Casserole


Before I moved to Florida, kale was not something that I purchased. Ever. I always assumed that it was bitter and that I would not like it. Had I stayed out west, I might have kept that attitude for the rest of my life. However, here in the southeast part of the United States, kale is a staple. It is sold fresh, frozen and even canned. Greens are everywhere.

I could not resist trying it fresh and frozen. I was surprised at how much I enjoyed it. So now, I buy bags of frozen baby kale and I substitute it for spinach all the time. My kids don’t even know.

This kale and potato casserole is a result of my looking in the freezer and seeing that I had half a bag of kale that needed to be used. Paired with potatoes and cheese, this was a delectable side dish. I will definitely be making it again.

1. Info for Kale and Potato Casserole

  • Cook Time: unavailable
  • Total Time: unavailable
  • Servings: unavailable
  • Calories: unavailable

2. Ingredients for Kale and Potato Casserole

  • 6 potatoes, peeled and sliced thinly
  • 1½-2 cups frozen baby kale
  • 1 cup sour cream
  • 1 tsp garlic powder
  • 1 tsp salt
  • 2 cups shredded sharp cheddar cheese

3. Directions:

  1. In a bowl, stir together the sour cream, garlic powder, salt, pepper, and kale.
  2. Add the cheese.
  3. Add the potatoes.
  4. Spread the mixture in a greased 9X9 pan.
  5. Bake, covered at 375 degrees for 45 minutes.
  6. Uncover and bake another 25 minutes or until potatoes are tender.

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