What can you make for a weeknight dinner, or as a side dish, that is earthy, healthy, nourishing, not expensive, and satisfying? You guessed it, Kale and Riced Potatoes Gratin!

This dish seems more complicated to prepare than it really is. It is a crowd pleaser, as most people love potatoes in all their forms. It hides the kale well, that even if it is one of the most amazing greens we can get, is often not so appreciated. It is rich, with the added cheese and eggs, but not overpowering or heavy. The acidity of the tomato sauce marries well with the sweetness of the potatoes.

Potatoes do not have such a good reputation among diet followers because of their carbohydrate content. One medium Russet potato has approximately 37 grams of carbs, which is not that much considering that it also provides you with fiber (4 grams – but that includes the skin) and vitamins C and B6 (37% and 27% RDI, respectively).

In my view, the satisfaction and fulfilling feeling that you get from a potato whatever way it is cooked is definitely worth the carbs, unless you have a specific health problem of course. Better eating a nice, balanced meal and nothing else afterwards than keeping going back to the refrigerator looking for a snack!

I always found this dish excellent for kids as well, as most of the time their love for tomato sauce, a vague reminder of a pizza taste, makes them eat a good quantity of green vegetables!