1-½ pounds russet baking potatoes (2 medium to Large)
1-bunch kale ribs removed and remaining leaves chopped in ½ inch ribbons sliced cross-wise
¼ cup olive oil
1-teaspoon fresh lemon juice
4 cloves garlic minced
1 teaspoon Primavera Herb Seasoning
½ teaspoons salt
½ teaspoon black pepper
1/2 cup grated parmesan cheese
One slice of multigrain bread grated on a box grater to make bread crumbs
1 cup whole or evaporated milk
Preheat the oven to 350 and bring a large pot of water to a boil.
Slice potatoes about 1/4 - ½ inch thick
Blanch the potatoes in boiling water for 4 minutes, until tender, but not completely cooked.
In a large bowl, combine the olive oil, lemon juice garlic, Primavera, salt and pepper.
Add the kale and rub the oil mixture aggressively into the leaves.
In a casserole dish or pie pan, layer in half the kale, half the cheese, half the potatoes, then the rest of the kale and the potatoes, the remaining cheese and bread crumbs.
Cover with foil and bake for 30 minutes. Remove the foil, pour the milk over evenly and bake another 15 minutes, until the top is Golden brown.