2poundspotatoes,peeled and cut into 1/2 inch cubes
2poundskale,stem remove, roughly chopped (see notes)
1tablespoonfresh thyme leaves,plus more for garnish
1/4teaspoonground black pepper
Preheat oven to 400 degrees. Prepare a casserole dish by greasing with non-stick cooking spray. Set aside.
In a large skillet, add the olive oil, potatoes, onions, salt, and pepper. Over medium-high heat, saute the potatoes until slightly browned.
Add the kale and water. Stir to combine. Continue to cook until the water has evaporated and the kale is wilted. Remove from heat. Transfer potatoes and kale to large glass bowl. Set aside.
Add the butter to the skillet and melt over medium heat.
Add the garlic and stir into the butter. Cook for 1-2 minutes.
Next, sprinkle the flour over the butter mixture. Whisk into the butter and allow the flour to cook for 4-5 minutes. Continuously move the mixture around with your whisk to prevent the flour from burning.
Pour in the milk and whisk into the butter and flour mixture. Continue to whisk until the mixture becomes thick. Remove from heat and stir in the cheese until melted.
Add the potatoes and kale back into the skillet with the sauce. Add the fresh thyme leaves. Stir to combine. Transfer the mixture into the prepared casserole dish.
Bake for 25-30 minutes - until potatoes are fork tender. Remove from oven. Let stand for a few minutes. Garnish and serve.
One pound of kale is roughly 5 large stems. For this recipe, you need 2 pounds of kale, so look for a bunch that has about 10 large stems.