Name: Potato and Kale Galette
Cook time: 45 min
Total time: 1 hr
Yield: Makes 8 to 10 servings
Ingredients: 1 lb kale, tough stems and center ribs discarded; 1 stick (1/2 cup) butter, 6 of the tablespoons melted and cooled; 4 garlic cloves, finely chopped; 3/4 teaspoon salt; 3/4 teaspoon black pepper; 2 lb russet (baking) potatoes (4 medium); a 12-inch heavy nonstick skillet; an adjustable-blade slicer

A crisp potato cake would be tempting enough—even without the surprise of garlicky kale sandwiched between its layers.

Cooks' note:

Galette can be made 6 hours ahead and cooled, uncovered, then kept, on a baking sheet covered with foil, at room temperature. Remove foil, then reheat in a 425°F oven until heated through and crisp, about 20 minutes.

Recipe notes

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