Creamy Potato Kale Casserole

2 Tbsp. all-purpose flour
1-1/2 cups skim milk or unsweetened soy milk
3/4 cup cheddar cheese, low fat, sharp, shredded
3 medium Idaho potatoes, peeled and sliced 1/8 thick
1 Tbsp. extra-virgin olive oil
2 cloves garlic, chopped
1 pound kale, washed, coarse stems removed and chopped
1/2 tsp sea salt
1/4 tsp red pepper flakes
2 Tbsp. grated Parmesan cheese


Preheat oven to 350. Spoon flour into a medium-sized, heavy-duty saucepan. Gradually whisk in milk until blended. Bring to a boil. Cook over medium heat 5-8 minutes, or until thickened. Remove from heat and stir in cheese until melted.

Place potato slices in a separate saucepan with enough lightly salted water to cover, bring to a boil and cook for about 5-7 minutes. Drain potatoes in a colander.

Return the saucepan to medium heat and add the olive oil. Saute the garlic 1 minute. Add kale, salt and red pepper flakes. Cover and cook over medium heat until kale wilts. Drain off accumulated liquid.

Lightly spray an 8x8 or 7x9 inch baking dish with olive oil spray. Arrange 1/3 of the potatoes on the bottom; top with half of the kale mixture, then 1/3 of the cheese mixture. Repeat in the following order: potatoes, kale, cheese, potatoes, cheese. Sprinkle the top with Parmesan cheese.

Bake in preheated oven for approximately 35 minutes, or until golden on top and the kale is tender.