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Red kale with potatoes and olives

Time 1 hour 20 minutes
Yields Serves 4
Red kale with potatoes and olives
1

Place the potatoes in a large saucepan and cover them with cold water. Add salt to taste and bring to a simmer. Cook the potatoes until they’re tender, about 25 minutes. Drain, let them cool slightly, then peel and coarsely chop them.

2

Cut the kale leaves off of their tough stems and chop them coarsely. Bring water to a simmer in a 12-to 14-inch skillet and add a dash of salt. Add the kale and simmer until tender, 7 to 10 minutes, then drain. (If you’re using 2 bunches of kale, you’ll need 2 large skillets.)

3

Heat the oil with the garlic and pepper flakes in a large skillet over medium heat. When you can smell the garlic, add the olives, kale, potatoes and tomatoes. Cook, breaking up the potatoes with a fork and mashing them into the greens to make a kind of rough hash. Taste for salt and serve with olive oil drizzled over the top.


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