Summery One-Pot Dish With Kale, Tomatoes and Cheese

I have a share in a CSA farm, which provides me with more kale than I know what to do with (I get curly kale, Red Russian kale, and Toscano kale). This recipe is a nice healthful way to enjoy all that kale! A meal in itself!

• Ready In: 1 hr 5 mins
• Serves: 4

Ingredients

• 2  lbs fresh kale
• 1 1⁄2 cups water
• 1 1⁄2 lbs potatoes, peeled and cut into quarters (about 6 medium)
• 1⁄2 cup white wine
•  butter or  margarine
• 2  onions, peeled and minced
• 1  garlic clove, peeled and minced
• 1  lb tomatoes, washed and quartered
• 1  teaspoon  chopped fresh basil or 1⁄3 teaspoon dried basil
• 1  teaspoon  chopped fresh marjoram or 1⁄3 teaspoon dried marjoram
• 1  pinch sugar (optional)
•  salt and pepper, to taste
• 1⁄2 lb  grated gouda cheese

Directions

1. Strip leaves from tough stalks and chop. Discard tough stalks. Chop leaves and tender stalks. Combine prepared kale with 1-1/2 cups water. Bring to a boil. Add potatoes and wine. Simmer for 30 minutes or until very tender. Only a little liquid will be left.
2. Using a potato masher or electric mixer, beat until potatoes and kale are thoroughly blended. Set aside.
3. While kale and potatoes cook, melt 2 T. butter or margarine in saucepan. When butter is lightly browned, add onions and garlic. Cook until onions are translucent. Now add tomatoes and herbs. Cook until tomatoes are soft. Taste, and add sugar, salt, and pepper to season. Pour into a blender and blend to obtain a medium-thick sauce.
4. To assemble, butter a 2-quart ovenproof dish and layer the ingredients, beginning with the kale mixture, then tomato sauce, then cheese; repeat once more and top with cheese. Bake in preheated 350-degree oven until hot and bubbly, about 20 minutes.