Kale and Potato Gratin

Ingredients:

• 1 1/2 pounds thin-skinned boiling potatoes such as red potatoes
• 1 bunch kale
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 2 teaspoons coarse salt
• 1 teaspoon pepper
• Between 1/3 and 2/3 cup bread crumbs
• 1/3 cup grated Parmesan cheese (optional) OR 3 tablespoons olive oil and 1 tablespoon minced fresh herbs, such as thyme or sage

Instructions:

1. Preheat oven to 350° F.
2. Get a pot of water boiling large enough to accommodate the potatoes. Also prepare an ice bath.
3. Meanwhile, slice the potatoes 1/4-inch-thick. Set aside. Remove and discard the spines from the kale then chop the remaining leaves in 1/2-inch-thick ribbons by stacking the leaves and slicing in the direction of the veins. This doesn't need to be exact, as long as you end up with a pile of roughly 1/2-inch-thick shreds of kale.
4. When the water is boiling, add a dash of salt and gently drop in the potatoes, cooking for about 2 to 3 minutes, until tender, but not cooked through. Drain and plunge into the ice bath. Drain again and dump onto a dish towel and blot.
5. In a large bowl, combine the olive oil, garlic, salt and pepper. Add the kale and rub the olive oil mixture aggressively into the leaves. Layer the kale and potatoes alternately with a sprinkling of bread crumbs and Parmesan in a 9"x12" rectangular casserole or glass or ceramic baking dish.
6. Cover with foil and bake for 30 minutes. Remove foil and bake another 15 minutes, until top is crispy.