Head of Garlic – Cut off the top of the head of garlic.  Drizzle the head with olive oil wrap in aluminum foil and bake at 400 until soft and you can squeeze out the meat of the garlic.

4 Tbls olive oil

1 Bunch of kale – stems removed and chopped

3 lbs sweet potatoes peeled & sliced 1/8″

1/4 cup veggie broth

1-1/2 cup or 14.5oz can cream of coconut milk

1 tsp salt

1/4 tsp nutmeg

Steam kale till wilted, squeeze out excess water, set aside.  Grease sides and bottom of 9×13 casserole with 2 Tbls of olive oil.  Layer the potatoes in overlapping rows in the casserole.  Sprinkle kale over top of the potatoes, sprinkle with salt and pepper.  Layer remaining potatoes over top of the kale.

Mix broth, milk, salt, pepper, nutmeg and roasted garlic and mix well.  Pour over potato mixture, and drizzle with remaining 2 Tbls of olive oil.

Cover casserole and bake for 25 minutes.  Remove cover and bake for an additional 20 to 25 minutes or until the top is browned and potatoes are done.

Note:  I used yams and sweet potatoes to get the two colors of potato for the pretty side dish you see in the picture.  You can use either one.  You can substitute any milk or heavy cream for the cream of coconut.  You can use any broth.  If not cooking Vegan I use heavy cream and chicken broth.