Scalloped Kale & Potatoes

1 lb. fresh kale
5 medium-large potatoes, peeled and very thinly sliced
2 garlic cloves, minced
1-1/2 c. grated Swiss cheese, divided
6 T. cold unsalted butter, cut into bits, divided
1/2 t. salt, divided
Freshly ground black pepper to taste, divided
1-1/4 c. milk

Thoroughly rinse kale leaves and shake off the excess water. Pull leaves from stems and discard stems. Stuff the kale into a medium pot and add about 1/2 c. water. Cook until the kale just wilts, about 7 minutes. Drain and cool the kale, then squeeze out the rest of the water by hand. Roughly chop kale and set aside.

Preheat oven to 425 degrees. Generously butter a 10 x 10" baking dish or other large shallow baking dish.

Spread half the potato slices on the bottom of the dish. Spread on all of the kale. Sprinkle on garlic and half of the cheese, butter, salt, and pepper. Top with the remaining potato slices and the rest of the cheese, butter, salt, and pepper.

Carefully pour in the milk and gently shake the dish to distribute it evenly. Bake 50 minutes, or until the potatoes are tender and the top is nicely browned.

Serves 2-3 as a main course.

Adapted from Quick Vegetarian Pleasures, p. 149.