Pick kale into small pieces, rinse, blanch in portions and sauté in a tiny bit of olive oil. Season with cumin and a pinch of nutmeg, set aside. Sauté mini shiitakes in olive oil until hot, season with cumin, quench with the balsamic vinegar. Add the red wine and simmer for a few min. Add the soy sauce and set the frying pan aside. Coat a deep baking pan or several gratin dishes with olive oil, spread the finely chopped garlic evenly on top. Cut the potatoes into thin slices and cover the bottom with them, sprinkle with herb salt and pepper. Spread the kale evenly on top of the potatoes, this time seasoning it a bit more with salt and pepper. Roast the seeds in a dry frying pan and sprinkle over the kale. Mix the shiitake with the sour cream and the whipped cream and pour over the kale. Sprinkle with grated cheese and place in the preheated oven. Bake at 175 °C for about half an hour, then reduce the temperature to 150 °C and bake for another 15 min until the cheese is lightly browned. Sprinkle with the fresh herbs before serving.
A delicious recipe for many people, good to prepare in advance and, again, what it raves exceptionally when reheated repeatedly.
Our tip: As an alternative to fresh herbs, you can also use frozen – these are also characterized by a fr
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