The Ugliest/Yummiest Thing We've Cooked

Despite my fervid reading of a fantastic blog post on how to make ugly food look good for blog photos, I was unsuccessful with this item, but I swear it tastes DELICIOUS. If you like Indian food, kale, and/or crispy potatoes, please make this dish and your tastebuds will be thanking you for weeks. Another added benefit to this dish - it only gets better as leftovers and that curry flavor permeates everything in a beautiful rounded medley of spice. Wife also suggests that a wonderful variation on this dish would be to replace the potatoes with sweet potatoes. I am already signed up for that version. Also consider crumbling some paneer into the kale mixture.

Curried Potato Kale Galette (adapted from Canadian Living Magazine, March 2008)

1 Tbs canola oil
1 onion, finely diced (medium or large)
4 cloves garlic, minced
1- 1.5 Tbs minced ginger (fresh)
2 tsp ground cumin
2 tsp garam masala
1 tsp tumeric
1/2 tsp salt
1/8 tsp cayenne
8 c. chopped kale, stems removed (give or take, I used 2 bunches organic)
4 potatoes, thin slices - use a mandoline (what kind did the original recipe intend? no idea, but we used about 7-8 small red potatoes from our garden, or roughly 3-4 cups once they are sliced)
1/4 c. butter melted
*optional, small cubes of paneer stirred into the kale/onion mixture

1. This requires a cast iron skillet or casserole dish.
2. Saute the onion in the oil over medium high heat for about 6 minutes until starting to soften. Add garlic, ginger, and spices. Continue cooking until onion is soft.
3. Add kale into the pan, about 2 c. at a time until wilted enough to fit more kale. If it seems the vegetables are starting to burn, add about 1/8 c. water a bit at a time to keep them moist. Continue until all the kale is in and wilted.
4. Remove kale/onion mixture from pan. Wipe cast iron skillet out if using, and then lightly grease again with oil.
5. Peel potatoes if using russet potatoes. For yukon gold or red, peel can stay on. Use a mandoline or sharp knife to cut the potatoes into paper thin slices.
6. Layer 1/3 of the potatoes into the bottom of the pan (or casserole), then 1/2 of the kale mixture, 1/3 of the potatoes, 1/2 of the kale mixture, and finishing with potatoes. Pour the melted butter evenly over the top of the casserole.
7. Place in 425 degree F oven and bake for 40-50 minutes until cooked through.
8. Let cool for 15-20 minutes before cutting.