Kale

 

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

100ml water

Seasoning

Lemon

Parmesan cheese

  • 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.

14 thoughts on “Kale

  1. Kale is the bomb, and I’ve also fallen in love with collard greens cooked in olive oil with a little bit of garlic.

    And yes, what a book. I can’t tell you the number of times I’ve read eight blogs and six message boards to find what to make with something I’d purchased on whim and then opened “Stephanie” to find variations of all the good things I’d narrowed the list down to laid out in a neat chapter.

  2. LOVE kale … this sounds particularly good. Depressing that it was hard to find in Scotland, as that’s where it’s traditionally grown, in a kale yard, to protect it from wind.

    Joanna

  3. I wasn’t feeling too hopeful at the beginning of this post. I was thinking, “Kale…… I could take it or leave it!” and then you said the magic word ‘potato’ and I thought OH! and smiled :)

  4. Saju – Hope you enjoy it!

    Zoe – That’s happened to me twice now and I’ve only had the book a couple of weeks. :)

    Aforkfullofspaghetti – And don’t you always feel so virtuous eating it? Even with butter? :)

    Anh – I do indeed.

    Joanna – I know! Not many folk eat it these days, though it seems to be coming back into “food fashion”.

    Holler – Yeah, I’m that way with potatoes too!

    Christina – We had it again tonight with some roast pheasant and it was amazing. A firm favourite.

  5. I find that the matching kale and potatoes is very good. I am going to try this recipe. Since you like kale I reccommend to try the Italian (from Tuscany) recipe with kale called “Ribollita”. I write to you from Italy, Capalbio in Tuscany and here it is a real traditional recipe. I am going to write it down in one of my next post and on the purpose I will insert the English translation for you all : http//blog.gustoshop.eu
    Stay tuned !!!
    Marilì from Italy

  6. i love kale here in holand its a every day veg, i am so lucky:), and the water i make the kale in i use to make me gravy yummmmmmmmmmm

  7. Hi,

    I’m so anxious to try the kale recipe but I need some help from some of you before I can begin.

    The recipe calls for 100g of kale and 100 ml of white wine and 300g of potatoes. I’m at a loss as I have no idea how to convert ml and g to pounds and liquid measurements which is what we use here in the United States.

    I would be so grateful if someone could be of assistance to me with the conversions.

    Thanks very much.
    Cathy

  8. Hello Wendy,

    Thank you so much for sending me the link to the above conversion site! It’s exactly what I needed and it’s much better than some I’ve already seen. Gosh, can’t wait to do the Baked Kale with Potatoes tomorrow, along with a pork roast and some sweet carrots!

    Wendy, you’re an angel!

    Cathy

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