Sweet Potato Kale Gratin

1 bunch kale, coarsely chopped

3 sweet potatoes (about 2 lbs.), peeled
1 can (about 14 oz.) coconut milk, shake well to mix before opening
1 cup fresh grated parmesan
2 t. curry powder
1 t. cumin
1 t. coriander
1-2 T. butter, cut into tiny cubes

Heat some olive or coconut oil in a large skillet.  Add the kale and cook until soft, about 8 minutes.  Season with salt.

Thinly slice the sweet potatoes.  I cheat and run mine through the slicer in the food processor.  If you plan on using the food processor, make sure you buy skinny sweet potatoes so they fit.

In a bowl, whisk together the coconut milk and spices.

Coat a baking dish with cooking spray.  Layer half the sweet potato slices on the bottom.  Add the cooked kale and half the cheese.  Layer the rest of the potatoes and top with remaining cheese.  Pour the coconut milk over the top and press down to make sure everything is covered in the milk.  Top with the butter cubes.

Cover with foil and bake at 400 degrees for 25 minutes.  Uncover and continue cooking for 20 minutes, or until brown and bubbly.  Let rest 10-15 minutes before serving.