For 4 people you will need:
1 bunch of Tuscan Kale…thoroughly washed & sliced up, stalks and all (about200g)1 large on onion. Peeled, quartered and thinly sliced4 cloves of garlic finely chopped or grated1 large Fennel Bulb, washed and thinly sliced1 large Parsnip, peeled and small diced1 red capsicum…deseeded and thinly sliced2 eggs lightly beaten250g of peeled potatoes, small diceGood handful of stale bread(I use Kalamata Sour Dough small dice)Extra Virgin Olive Oil. Fresh Parsley Chopped, Salt and pepper
Preheat oven to 170°c or 150°c fan
In a large saucepan or fry pan coat the bottom with a thin layer of Olive Oil and heat to a moderate temperature. Add the Onion, Garlic, vegetables and the Kale. Simmer for around 20+ minutes until vegetables and Kale are cooked through. Usually there is enough water on and in the kale to stop the mixture drying out, but if it does just add some water or stock to keep it moist. Finally remove from heart, stir though the two beaten eggs and pop into an ovenproof casserole bowl
Place the dice potato and bread in a bowl with the chopped parsley, salt and pepper. Add a really good slosh of olive oil. Stir well to coat, especially the bread.
Top the Kale mixture with this bread and potato mixture and place in pre-heated oven for around 30 to 40 minutes.
Variations: Use Silver beet instead of Kale and Pumpkin or any root vegetable in place of the fennel and parsnip. Add crumbled feta cheese to the Kale mixture. Mix Parmesan cheese through the potato/bread topping