Vegetarian? Check. Gluten Free? Check. A fun and exciting way to eat your kale? Check. This recipe may just be the ultimate crowd-pleaser, something everyone can enjoy!
And with it’s layered potato crust, this torta delivers a stunning presentation that lets everyone know that it is going to taste as good as it looks. This torta is also the perfect vehicle to enjoy a lot of kale! If you’re anything like me, at this point in the season, seeing a bunch of kale begins to inspire some moans and groans. More kale?? (#ithacaproblems) We always have to find new ways to “trick” ourselves into always enjoying it! Grilling the kale gives it this subtle smokiness that makes it absolutely craveable.
This could easily be enjoyed for breakfast, lunch or dinner. Add this recipe to your repertoire, it’s such a good go-to for any occasion!
Grilled Kale and Summer Herb Torta with a Potato Crust
Recipe adapted from Grown to Cook
- 2-3 small various color Plowbreak Farm potatoes, sliced widthwise into 1/4″ thick slices
- 1 large Plowbreak Farm potato, sliced lengthwise into 1/4″ inch thick slices
- 1 bunch Plowbreak Farm kale
- 1/2 cup chopped assorted Plowbreak Farm herbs, such as garlic chives, basil, oregano and dill
- 1 1/2 cups ricotta cheese
- 1/2 cup crumbled feta cheese
- 2 eggs, beaten
- pinch red pepper flake
- zest of a lemon
- salt, pepper and olive oil
Preheat the oven to 375 degrees.
Begin by rubbing the kale leaves, still on the stalks, with olive oil and season liberally with salt. Grill over medium heat until the leaves have just begun to blacken and crisp on the edges and have softened slightly. Remove to a plate and set aside to cool.
In a cast iron skillet over medium heat, brush in a little olive oil, just enough to coat the surface of the pan. Add the potato slices and cook, in batches, until tender in the center, you should be able to easily insert a pairing knife into the center, and just beginning to brown on each side. Remove the potato slices to a paper towel and season lightly with salt.
To prepare the filling, strip the cooled grilled kale leaves from their stalks and chop finely. Add to a bowl along with the ricotta cheese, feta cheese, herbs, lemon zest and red pepper flake. Stir to combine, taste, and season with salt and pepper. Add the beaten eggs to the filling and mix until thoroughly combined.
To assemble the torta, begin by lightly buttering the bottom and sides of a springform pan. Begin layering the smaller potato slices along the bottom of the pan to form the crust, making sure they are overlapping and there aren’t any gaps. Use the longer potato slices to line the sides of the pan. Pour the filling into the potato crust and bake in the 375 degree oven for 30-35 minutes, until the filling is set and just beginning to brown on top.
Let cool slightly, remove the spring, slice and enjoy! I had a piece of this torta everyday for breakfast this week and I never tired of it!