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Kale and Sweet Potato Skillet Gratin
2015-12-03
https://www.metro.ca/userfiles/image/recipes/gratin-patate-douce-chou-frise-a-poele-10384.jpg
PT25M
PT40M
PT1H05M
Pierce sweet potatoes with fork; microwave on high for 4 to 6 minutes or until fork-tender.Let cool; peel and slice into 1/8-inch (5 mm) thick slices. Whisk soup with broth; set aside.In 12-inch (30 cm) cast iron skillet, heat oil over medium heat; cook onion for 5 minutes or until softened.Add carrots, zucchini and garlic; cook for 5 minutes or until tender.Add kale and pepper; cook for 1 or 2 minutes or until wilted. Transfer to plate.Arrange half of the potato slices in even layer, overlapping slightly, in skillet; top with half of the kale mixture and pour half of the soup mixture over top.Sprinkle with half the Gruyère and Parmesan. Repeat layers once.Bring to boil; cover and reduce heat.Simmer for 18 to 20 minutes or until potatoes are tender.Remove lid and simmer for 8 to 10 minutes or until potatoes are very tender and sauce is very thick.Meanwhile, in separate skillet, melt butter over medium heat; add bread crumbs.Cook, stirring constantly, for 3 to 5 minutes or until golden brown and toasted; stir in parsley.Sprinkle over gratin before serving.
8-10
Campbell
3
12
5
1
1 1/4 lb (570 g) sweet potatoes
284 mL Campbell's condensed cream of celery soup
1 cup (250 mL) Campbell's ready to use 30% less sodium chicken broth
1 Tbsp. (15 mL) canola oil
1 onion, sliced
2 carrot, grated
1 zucchini, grated
6 clove garlic, minced
4 cups (1 L) kale, stemmed and shredded
1/4 tsp. (1 mL) freshly ground black pepper
2 cups (500 mL) gruyère cheese, shredded
1/2 cup (125 mL) parmesan cheese, grated
2 Tbsp. (30 mL) butter
3/4 cup (180 mL) coarse fresh bread crumbs
2 Tbsp. (30 mL) fresh parsley, finely chopped
Kale and Sweet Potato Skillet Gratin
8-10
servings
0:25
Preparation
0:40
COOKING
1:05
TOTAL TIME
Ingredients
-
1 1/4 lb
(570 g)sweet potatoes
-
284 mL
Campbell's condensed cream of celery soup
-
1 cup
(250 mL)Campbell's ready to use 30% less sodium chicken broth
-
1 Tbsp.
(15 mL)canola oil
-
1
onion, sliced
-
2
carrot, grated
-
1
zucchini, grated
-
6
clove garlic, minced
-
4 cups
(1 L)kale, stemmed and shredded
-
1/4 tsp.
(1 mL)freshly ground black pepper
-
2 cups
(500 mL)gruyère cheese, shredded
-
1/2 cup
(125 mL)parmesan cheese, grated
-
2 Tbsp.
(30 mL)butter
-
3/4 cup
(180 mL)coarse fresh bread crumbs
-
2 Tbsp.
(30 mL)fresh parsley, finely chopped
Preparation
Pierce sweet potatoes with fork; microwave on high for 4 to 6 minutes or until fork-tender.
Let cool; peel and slice into 1/8-inch (5 mm) thick slices. Whisk soup with broth; set aside.
In 12-inch (30 cm) cast iron skillet, heat oil over medium heat; cook onion for 5 minutes or until softened.
Add carrots, zucchini and garlic; cook for 5 minutes or until tender.
Add kale and pepper; cook for 1 or 2 minutes or until wilted. Transfer to plate.
Arrange half of the potato slices in even layer, overlapping slightly, in skillet; top with half of the kale mixture and pour half of the soup mixture over top.
Sprinkle with half the Gruyère and Parmesan. Repeat layers once.
Bring to boil; cover and reduce heat.
Simmer for 18 to 20 minutes or until potatoes are tender.
Remove lid and simmer for 8 to 10 minutes or until potatoes are very tender and sauce is very thick.
Meanwhile, in separate skillet, melt butter over medium heat; add bread crumbs.
Cook, stirring constantly, for 3 to 5 minutes or until golden brown and toasted; stir in parsley.
Sprinkle over gratin before serving.
Source :
Campbell
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
