- 500 grams Kale
- 1 Onion
- 1 tablespoon Corn oil
- 125 milliliters Vegetable broth
- Iodized salt (with fluoride)
- freshly ground Pepper
- ground Nutmeg
- ¼ teaspoon ground Allspice
- 4 large waxy Potatoes (each about 250 grams)
- Vegetable oil (for the baking dish)
- 100 grams Cream cheese (with herbs)
- 60 grams Butter cheese (in fine strips)
Rinse the kale and spin dry. Remove the stalks and discard. Blanch leaves in a pot of boiling salted water for 2-3 minutes, drain, rinse and drain well. Chop kale.
Peel the onion and chop finely. Heat the oil in a skillet, add the onion and cook until translucent. Add kale and broth, cover and cook until tender, about 30 minutes. Season with salt, pepper, ground nutmeg and allspice. Preheat the oven to 200°C (approximately 400°F).
Scrub the potatoes and cook in a pot of boiling salted water until tender but not falling apart, 15-20 minutes. Drain and let cool slightly. Grease a shallow baking dish.
Halve the potatoes lengthwise and scoop out the flesh leaving a border of potatoes in the shell of about 1 cm (approximately 3/8 inch). Chop approximately 200 grams (approximately 7 ounces) of the scooped potato flesh (save the remainder for another use). In a bowl, combine chopped potatoes, cream cheese and kale and season with salt and pepper.
Fill potato halves with kale filling and place side by side in the baking dish. Cover with aluminum foil and bake until piping hot, 20-30 minutes. Remove the foil. Spread the cheese strips on the potatoes and return the potatoes to the oven. Bake uncovered until the cheese has melted. Serve.