Kale casserole with pork mince and sour cream, gluten free

Ingredients

• 500 g Pork mince
• 130 g Curly kale, chopped
• 100 ml Homemade chicken stock
• 500 ml Homemade beschamel, gluten free
• 60 ml Sour cream
• 2 clove Garlic, minced
• 1 pcs Red onion, chopped
• 200 g Mozzarella, grated
• 2 pcs Red potatoes, thinly sliced
• 4 tbsp Coriander, fresh, chopped
• 2 tbsp Canola oil
• 1/2 tbsp Thyme, dried
• 1/4 tbsp Coriander, ground
• 1/2 tbsp Cumin, ground
• 2 pinch Salt
• 2 pinch Black pepper, ground

Method

1. Preheat oven to 200°C and place the oven rack in the center position.
2. Prepare a bechamel (half in amount as the recipe).
3. Season the pork mince with salt and pepper then set aside.
4. Heat the oil in a frying pan until it's very hot then add the garlic and onions. Cook for about 5 minutes, stirring frequently and don’t let the garlic burn.
5. Add the coriander, thyme, and cumin, stirring well.
6. Stir in the tomatoes and let the sauce boil for 15 minutes then turn off the heat.
7. Use a hand blender to blend the sauce until you attain a smooth consistency.
8. In a separate pan, brown the pork mince by cooking over medium-low heat until all the juices evaporate.
9. Add the tomato sauce. Stir using a spatula in order to break up any lumps.
10. Cook for about 10 minutes then set aside.
11. Add the kale to a large pot over medium heat and add the chicken broth.
12. Cook until the kale wilts for around 10 minutes. Then take it out from the liquid.
13. In a casserole dish, add about 1/3 of the bechamel on the bottom followed by sliced potatoes.
14. Next, add half the kale and half the cooked pork and sprinkle half the cheese.
15. Follow the process and ensure the cheese makes the top layer. Cover using tin foil and bake for around 30 minutes until the casserole is bubbly and the cheese is golden.
16. Remove the casserole from the oven and allow to rest for 15 minutes.
17. Slice the casserole and serve with a dollop of sour cream.