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