1 bunch (about 1 pound) kale, washed and trimmed
1 1/4 pounds all purpose potatoes, sliced fairly thin
1 medium onion, chopped or sliced
1 tablespoon butter, cut into pieces
2 dashes nutmeg
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Approximately 1 1/2 cups low fat milk
1/2 cup grated gruyere cheese (optional)
Heat oven to 400 degrees.
Steam kale about 10 minutes. Drain and cool. Press out excess water and chop coarsely. In a greased 2 quart shallow dish, alternate layers of potatoes, onion, and kale, salting, peppering and sprinkling nutmeg on each layer and beginning and ending with potatoes.
Press down the ingredients, being sure it is distributed evenly. Pour milk over the mixture, stopping when the milk just begins to come up around the edges. Press down on the mixture again to release any air bubbles.
Sprinkle the top with cheese and dot with butter. Cover the dish loosely with foil and bake for about 45 minutes. Uncover and cook another 10 minutes, or until the top turns a golden brown.
Note: any greens will work in this dish. The more tender ones will not need steaming.