Happy St. Patrick's Day

Since it is St. Patrick’s and my ancestors originated from the Emerald Isle, I thought I would share a recipe I recently tried from www.canadianliving.com a Curried Potato Kale Galette that is simply delicious. The curry might not be traditionally Irish but the potatoes and Kale sure are. The nutritional breakdown is available on the Canadian Living site. 

Ingredients:

1 tbsp vegetable oil 1 1tbsp tbsp(15 mL) (15 mL) vegetable oil1 onion , finely diced 1onions

1 finely diced onion

2 gloves garlic minced

1 tbsp minced gingerroot

1 tsp cumin

1 tsp garam masala

½ tsp turmeric

½ tsp salt

1 pinch cayenne pepper

8 cups chopped kale (about 1 bunch)

4 potatoes

¼ cup butter or margarine melted

Preparation:

In 8-inch (20 cm) nonstick ovenproof skillet, heat oil over medium heat; cook onion, garlic, ginger, cumin, garam masala, turmeric, salt and cayenne pepper, stirring occasionally, for about 8 minutes or until onion is softened.

Add kale; cook, stirring occasionally, for about 5 minutes or until wilted. Transfer to bowl.

Meanwhile, peel potatoes. Using a mandolin or sharp knife, cut into paper-thin slices. Spread one-third in same skillet; top with half of the kale mixture. Repeat layers once. Top with remaining potatoes, pressing to evenly distribute. Pour butter over top.

Bake in 425°F (220°C) oven for about 50 minutes or until potatoes are tender when pierced with knife. (Make-ahead: Let cool for 30 minutes; refrigerate in airtight container for up to 2 days.