You’ve Got Kale
There’s something about a stew of potatoes and kale that is irresistibly earthy. It’s a combination that shows up in many cuisines, but to me it is quintessentially Italian.
Problem is, most stews take so long to cook. Here’s a trick: If you cut the potatoes into walnut-sized pieces, you can cook them in the same pot as the kale, and both will be done about the same time.
Drain the potatoes and kale, but not too well. The remaining moisture will help thin the olive oil so that it spreads easily and penetrates the potatoes. Also, be sure not to let the potatoes cool; they absorb flavors better while they’re hot.
The stew makes a good weeknight dinner by itself, but you can also dress it up for a company meal by adding green olives and hard sharp cheese (an aged provolone is perfect) and serving it with grilled sausages. Finish the meal with coffee ice cream (call it gelato if you’ve got guests) and you’ve got a regular Tuscan feast on the table in less than half an hour.
MENU
Green Olives and Cheese
Grilled Sausages
Kale and Potato Stew
Ice Cream or Sorbet
Kale and Potato Stew
Active Work Time: 15 minutes * Total Preparation Time: 30 minutes * Easy * Vegetarian
2 1/2 pounds boiling potatoes, unpeeled
3/4 pound kale
3 tablespoons olive oil
3 cloves garlic, minced
1/2 teaspoon red pepper flakes
Salt and pepper
* Cut potatoes in walnut-sized chunks. Chop kale in 1-inch-wide ribbons, discarding tough base of stem. Put potatoes in large pot of rapidly boiling, lightly salted water (at least 6 quarts) and add kale on top. Stir to moisten everything, then cook, stirring occasionally, until potatoes are just tender, about 15 minutes.
* While vegetables are cooking, combine olive oil, garlic and red pepper flakes in large skillet and heat gently. When potatoes are done, drain, leaving some moisture on kale leaves. Increase heat under skillet to high and add potatoes and kale. Cook, stirring constantly, just until all water in bottom of pan has evaporated, about 5 minutes. Stir to combine well, season to taste with salt and pepper and serve immediately.
6 servings. Each serving: 240 calories; 85 mg sodium; 0 cholesterol; 7 grams fat; 40 grams carbohydrates; 6 grams protein; 1.71 grams fiber.
GAME PLAN
30 minutes before: Start 6 quarts water to boil. Cut up potatoes and kale. Preheat broiler or gas grill. Pierce sausages with a fork.
20 minutes before: When water boils, add potatoes and kale. When grill is heated, put sausages on.
15 minutes before: Arrange green olives on plate. Slice hard cheese and arrange over olives.
10 minutes before: Gently heat olive oil, garlic and red pepper flakes in skillet.
5 minutes before: Drain potatoes and kale and add to skillet. Remove sausages from grill.
Just before serving: Remove ice cream from freezer to soften slightly.
INGREDIENTS
Staples
Hard cheese
Garlic
Ice cream
Olive oil
Green olives
1 1/2 pounds boiling potatoes
Red pepper flakes
Shopping List
3/4 pound kale
1 1/2 pounds Italian sausages
