Italian Kale and Potato Soup
Italian Kale and Potato Soup is a gluten free and whole 30 recipe with 6 servings. This main course
Winter Vegetable and Gouda Gratin
Ingredients
- 3 tablespoons unsalted butter, softened and divided
- Kosher salt and freshly ground pepper
- 1 small cauliflower (2 pounds), separated into florets (6 cups)
- 3 sweet potatoes (2 pounds total), peeled and cut into scant ½-inch rounds
- 12 ounces dandelion greens or Swiss chard, stems removed, leaves sliced into 2-inch pieces (8 cups)
- 8 ounces young Gouda, coarsely grated (2 cups) and divided
- 1 ½ cups Light Vegetable Stock or homemade or low-sodium chicken broth
- 2 large shallots, peeled and thinly sliced (¾ cup)
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