Kale and Potato Open-Faced Sandwich with Sour Cream and Dill

Wash the kale thoroughly under cold water. Pat dry with a clean towel. Strip the leaves from the tough center stems and tear the leaves into rough 5cm pieces. Set aside.

Scrub the potatoes under cold water. Peel if desired (Søren leaves the skin on for texture). Slice into rounds approximately 5mm thick.

Zest the lemon to yield about 1 teaspoon of fine zest. Cut the lemon in half and set aside for juicing.

Preheat the oven to 200°C. Line a large baking sheet with parchment.

In a large bowl, toss the kale with 1 tablespoon olive oil and a pinch of salt. Massage the oil into the leaves for 30 seconds until slightly softened.

In the same bowl, toss the potato rounds with the remaining 2 tablespoons olive oil and 1 teaspoon salt until evenly coated.

Spread the kale in a single layer on one side of the prepared baking sheet. Arrange the potato rounds in a single layer on the other side, ensuring they do not overlap.

Roast for 20 minutes. Remove from oven and carefully flip the potatoes. Return to the oven and roast for an additional 10-12 minutes, until the potatoes are golden at the edges and the kale is crisp at the edges. Remove and let cool for 5 minutes.

While the vegetables roast, combine the sour cream, chopped dill, lemon zest, and mustard in a small bowl.

Squeeze in the juice from half the lemon. Season with a pinch of salt. Stir until smooth. Cover and refrigerate until ready to use.

Place the bread slices on a clean work surface. Toast under a grill or in a toaster until lightly golden, about 2 minutes per side. Let cool for 1 minute.

Arrange 4-5 potato rounds on each slice of toast, overlapping them slightly.

Scatter a portion of the roasted kale over the potatoes on each sandwich.

Drizzle 2 tablespoons of the sour cream and dill sauce over the top of each sandwich. Serve immediately, with extra sauce on the side if desired.