Pick the kale into small pieces, rinse, blanch in portions and sauté in a small amount of olive oil. Season with cumin and nutmeg and set aside.
Sauté the shiitake mushrooms in olive oil, season with cumin and add the balsamic vinegar. Add the red wine and simmer for a few minutes. Add the soy sauce. Put the mushrooms aside as well.
Coat a deep baking tray or several gratin dishes with olive oil and spread the finely chopped garlic evenly on it. Cut the potatoes into thin slices and cover the bottom with them.
Sprinkle with herb salt and pepper. Spread the kale evenly over the potatoes and season with salt and pepper.
Toast the seeds a tiny bit in a dry frying pan and form over the kale. Stir the shiitake mixture with crème fraîche and whipped cream and form over the kale. Sprinkle with grated Parmesan and place in the preheated oven.
Bake at 175 °C for about half an hour, then reduce the temperature to 150 °C and bake for another 15 min until the cheese is lightly browned. Sprinkle with fresh herbs before serving.
Our tip: It is best to use fresh herbs for a particularly good aroma!
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