Earlier this week Molly posted a recipe for boiled kale which had me dashing out to the shop to try and find some of that dark green, crinkly veg. It wasn’t easy to find but, goodness, it was worth the hunt. Molly’s dish was superb and it inspired me to experiment with a brassica that I now so much wish I’d planted for a winter crop.
The following was one of my experiments and tonight’s dinner. And it was delicious. Just delicious. Really.
Baked Kale with Potatoes (adapted from The Cook’s Companion – wow, what a book)
(serves 2 as side dish)
1 tblspn olive oil
1/2 onion, sliced
1 garlic clove, chopped
300g waxy potatoes, skin on and sliced thinly
Handful of black olives
1 tblspn capers
100g chopped kale (large stems removed)
100ml white wine
- Soften the onion in the olive oil over a medium heat. Add the garlic and fry for a minute more.
- Add the potatoes, olives and capers and toss well.
- Add the kale and the liquids. Bring to the boil then transfer everything to a casserole dish with a tight fitting lid.
- Bake for 35 minutes in a 180oC oven, shaking occasionally.
- Season carefully before serving drizzled with lemon and sprinkled with parmesan.