After buying a big bag of fresh kale, (that was quickly becoming bad), it had to be both a big salad and a gratin of it. And the gratin turned out to be so tasty! The sweet in sweet potato fits really well with the kales somewhat more bitter taste.
And believe it or not sweet potato is not a potato but a herb, which contains a lot of fiber, calcium and vitamin A!
Kale and sweet potato gratin
1 large sweet potato (about 7-8 inches big)
5-6 stalks kale (+ water to parboil in)
1 pinch of nutmeg
1 pinch of pepper
1/2 stock cube
1 1/2 cups vegetable-based milk
1 tbsp fine spelt flour
1 tsp olive oil
1 cups cashews
1 cups water
1/2 tsp lemon juice
1/2 teaspoon onion powder
Start by rinsing the kale thoroughly and then remove the leaves from the stems. Chop the leaves and then put in a pot of water. Blanch for about 10 min.
Meanwhile, make the nut-cheese to the gratin and prep the sweet potato. Mix all the nut-cheese in a blender until it becomes a creamy, fairly liquid sauce. Set aside.
Prepare the sweet potato by peeling it. Then take a mandolin (or food processor) and cut into thin slices, put them on a plate for later.
When kale is ready, drain and add oil, stock cube, nutmeg and pepper. Stir and pour in about 1 cup of milk. Dilute the spelt flour with the remaining milk and stir into the pan. Allow to cook together and then remove from the heat. If the stew is too thick add a little extra milk.
Assemble everything! Begin with 1-2 layers of sweet potatoes (depending on how thinly you have done) in the bottom of a deep dish and then add the stew. Place a layer of potatoes on top and the spread the “cheese sauce” on top.
Bake in oven at 400 °F for about 30-45 minutes.