Sweet Potato & Kale Gratin

Ingredients

• 1 lb sweet potatoes, halved lengthwise & cut in ¼" slices
• 1 bunch kale, chopped
• 4 cloves garlic, finely chopped
• Juice of ½ lemon
• 4 Tbs butter
• 3 Tbs flour
• ¾ cup milk
• 1 Tbs olive oil

Directions

1. Preheat oven to 450° F. In a large pan, heat 1 Tbs of olive oil on medium-high until hot. Add the sweet potatoes, season with salt and pepper, and cook, stirring occasionally, about 4 minutes until lightly browned and slightly softened. Add the chopped kale, season with salt and pepper, cook, stirring occasionally, about 2 minutes until slightly wilted. Add ½ cup of water and cook, stirring occasionally, about 5 minutes, or until the kale has wilted and the water has cooked off. Stir in the lemon juice. Remove from heat.
2. In a medium pan, heat the butter on medium-high until melted. Add the garlic and season with salt and pepper. Cook 30 seconds until fragrant. Add the flour and cook, whisking frequently, 30 seconds, or until well combined. Slowly whisk in the milk and ½ cup of water; cook, whisking frequently, about 3 minutes, or until thickened. Turn off the heat and season with salt and pepper to taste.
3. Transfer the cooked vegetables to the pot of béchamel sauce; stir to combine. Transfer the mixture to a baking dish. Bake 15 to 18 minutes, or until golden brown. Remove from the oven. Let stand for about 5 minutes before serving.