Guess who has more snow days? What better time is there to bake an easy casserole in your pjs? Sure, it means washing your sink-full of dishes first. Trust me. This dish is worth it.
It’s easy to talk me into eating my greens when they’re tucked in with my favorite starch. Layers of crispy-edged potatoes, kale that basically turns into those kale chips your mom has been raving about, and golden chickpeas. And lots of garlic. And toasty breadcrumbs. The whole thing tastes like butter, but it’s just the olive oil-garlic-breadcrumb situation.
Just look at those warm chickpeas and that kale peeking out at you. Look how toasty. I think we’ve all had enough of winter. Come inside and make this.
This little grump did not enjoy her ten-second snow adventure as much as I did today. A nap was in order.
And stay warm with this sweet song picked by my super-awesome music-lovin’ gf. No, this cute song isn’t in recognition of some silly holiday. She’s sweet year-round.
You can multitask this entire recipe, and that’s how I’ve written it for you. If you want to do one thing at a time, that’s also totally cool. Parboiling, in case this term is new to you, just means to partially boil something but not cook it completely. Usually you do this when the ingredient will be cooked in a different way again in a later step. In this case, we’re baking it.
Potato, Chickpea, and Kale Casserole [Vegan]
Adapted from TheKitchn.com’s Potato and Kale Gratin
Makes 2 giant ramekins, or you can double/triple the recipe and make this in a bigger casserole dish for more people, no need to adjust cooking times
1 can chickpeas (cannellini beans would also work great)
4 yukon gold or red skin potatoes (not russets, they don’t work well here)
4 cloves garlic
1/4 cup olive oil
1 teaspoon salt
3/4 teaspoon pepper
4 stalks kale, any kind (or swiss chard) – dried as much as possible after washing
1/3 cup breadcrumbs (use gluten free breadcrumbs for a GF dish)
Preheat your oven to 350 F.
Put a pot of salted water on the stove over high heat. We’ll be working while we wait for it to boil.
Rinse and drain the chickpeas, and set them aside to dry.
Wash your potatoes. With a sharp knife, cut all the potatoes into 1/8″-thin slices. When the water is boiling, add the sliced potatoes and parboil (just boil…) for 5 minutes. Move on to the next step, but when done, drain the potatoes immediately, and set them on a clean towel or paper towels to dry. Careful, they’ll be hot.
Mince your garlic, and add it to a small bowl with the olive oil, salt, and pepper. Stir this mixture well with a fork for a few seconds.
Chop your kale into bite-sized pieces, removing the woody stems, and add to a medium-sized bowl. Add about half of the garlic-olive oil mixture to the kale. Reach into the bowl with clean hands and massage (literally, just squeeze it a bit and move it around in the bowl) until the kale is bright green and coated with the olive oil and spices.
Add the breadcrumbs to the remaining garlic-olive oil mixture and stir with a fork.
Prepare your ramekins or baking dish by spreading just a little olive oil in each. Layering time! Start by covering the bottom of your dish with the sliced potatoes. Top with some garlicky kale. Then chickpeas, then breadcrumbs. Potatoes, kale, chickpeas, breadcrumbs. Repeat until you reach the top of your dish. Finish with a last layer of potatoes covered with breadcrumbs.
Cover the dish(es) with foil. Bake at 350 F for 30 minutes with the foil on, then for 15 minutes more with the foil off. Let cool for about 5 minutes before serving.