Potato Kale Casserole, fr. our friend Tuline

This is one of my favorite kale dishes because it is easy, hearty, versatile, and delicious. Feel free to mix and match your favorite spuds, winter squashes, greens, and cheeses. Enjoy!

5 medium sized potatoes
2 bunches of Kale or other leafy greens
½ a pound of gruyere cheese (really any cheese will do)
1½ tablespoon olive oil
Juice from half lemon
Teaspoon salt
Half teaspoon black pepper

Preheat the oven to 400.
De-stem the kale if you like. Then chop into one inch strips and steam for about 5 minutes. Thinly slice the potatoes and toss them into a bowl with the olive oil, lemon juice, salt and pepper. Grate the cheese.

Take half the potato slices and layer them in the bottom of a 9x13 casserole dish. There should be two or three layers of potato slices. Next add all of the steamed kale. Layer the remainder of the potatoes. Top with grated cheese. Cover and bake for about 25-30 minutes—until the potatoes are almost cooked. Then remove the cover and bake for an additional 5-10 minutes until the cheese is nice and browned. Serve.