Adapted from Canadian Living’s Vegetarian Collection, by Alison Kent and The Canadian Living Test Kitchen

Serves 6


2 tbsp olive oil

1 large onion, or one bunch green onions, diced

5 garlic scapes, chopped

1 tbsp minced fresh ginger

1 tsp ground cumin

1 tsp garam masala (or curry powder)

1 tsp salt

1/2 tsp turmeric

pinch cayenne pepper

8 cups chopped kale leaves (about 1 bunch)

2 tsp lemon juice

1 kg potatoes, peeled

3 tbsp butter, melted


In shallow Dutch oven or large saucepan, heat all but 1 tsp of the oil over medium heat; fry onion, garlic, ginger, cumin, garam masala, half of the salt , the turmeric and cayenne pepper, stirring often, until onion is softened, about 3 minutes.

Add kale and 1/4 cup water; cook, covered, until wilted, about 4 minutes.  Uncover and cook, scraping up any brown bits from bottom of pan, until no liquid remains, about 1 minute.  Stir in lemon juice.

Brush bottom and side of 9-inch springform pan or ovenproof skillet with remaining oil.  Using mandoline or sharp knife, cut potatoes into paper-thin slices; toss with remaining salt.  Spread one-third in pan; top with half of the kale mixture.  Repeat layers once.  Top with remaining potatoes, pressing to evenly distribute.  Pour butter over top.

Bake, covered, in 425’F oven until potatoes are tender when pierced with knife, about 50 minutes.  Uncover and broil, watching closely, until golden on top, about 1 minute.  Let stand for 10 minutes before cutting into wedges.