This is Jon’s best friend from forever, Dean. He’s a surfing, skating, graphic-art making, organic gardening vegetarian. When Jon and I went to visit him in Portland, ME a few weeks ago, he made us this delicious kale casserole. I told him I was going to share the recipe here, and he told me to make sure to call it “Wicked Dean’s Killa Kale Kasserole.” I probably wouldn’t even call it a casserole, as it’s more of a gratin, but regardless of its name, it is superbly delicious (and good for you too!)
Ingredients: 6-8 red potatoes, 2 bunches of kale, baby bella mushrooms, an onion, parmesan cheese, bread crumbs, garlic, olive oil,dried oregano and basil.
Instructions: Boil the potatoes until they’re cooked. While the potatoes cook, cut up the kale and coat it with olive oil, salt, and 2 pressed garlic cloves. Chop the mushrooms and the onion. Grate the parmesan. Once the potatoes are cooked, slice them and assemble the casserole. Start with a layer of potatoes. Sprinkle half the onions and potatoes. Spread half the kale. Sprinkle some bread crumbs (not a lot, just enough to absorb some of the liquid the kale will release as it cooks.) Cover the entire tray with parmesan and repeat all the layers starting with the potatoes. Cook the casserole at 350 degrees for about half an hour. Make sure you keep an eye on it, and if the cheese starts to burn, cover the casserole with aluminum foil.
I can’t rave about this kale casserole enough. We made two, and brought them camping, and devoured both.