Oh, kale. I tried to find a new way to consume you, and I really hit the ball out of the park. You are delicious in pasta, in frittatas, atop sweet potatoes. You are dark and handsome, mysterious in the way that your leaves take multiple forms. You are welcome in my home any time.
And you WILL be accompanied by potatoes. Again.
Last night we had a kale-and-potato party. The variety of kale that I received in my box was called "karanata." It resembled the Red Russian kale that I've had previously. Here is the splendid karanata kale:
And here it is chopped, ready to join a mix of roasted potatoes, onion, and Tokyo Turnip (also from the box!).
Last night's dish was simple and very tasty. It started with the roasted veggie mix:
Then I sauteed the kale in olive oil, garlic, and a dash of crushed red pepper. Once that was nice and tender, I added the potato mix, some oregano, and a couple tablespoons of balsamic vinegar. Here's how the final dish looked in all its deliciousness:
Served alongside a piece of cheese toast, it was the perfect dinner. Yummmmm.
And you better believe that these veggies tasted divine in a wrap with shredded cheese today for lunch!
Here's the recipe - enjoy!
Kale, Turnip, and Potatoes
Adapted from the Vegetarian Times
3/4 pound red new potatoes, scrubbed and chopped into 1 inch pieces
1 bunch (I had four medium) Tokyo turnips, scrubbed and chopped into 1 inch pieces
1 yellow onion, chopped into large pieces (about sixths)
2 tablespoons olive oil
2 cloves garlic, minced
crushed red peppers to taste
1 bunch of kale, washed and coarsely chopped
2 tablespoons balsamic vinegar
1 teaspoon dried oregano
Preheat the oven to 400 degrees. Toss the potatoes, turnips, and onion in one tablespoon olive oil (or a bit more to taste) and salt and pepper to taste; spread on a baking sheet sprayed with cooking spray and roast for 30 to 35 minutes or until tender, stirring once or twice.
Heat the remaining one tablespoon of olive oil in a large deep skillet over medium-high heat. Add the garlic and crushed red pepper (to taste), cooking for about one minute and stirring constantly. Add the kale and cook for about 5 minutes, until nice and tender. Add the roasted potato mix and heat through, covered, for about 2 minutes. Stir in the vinegar, oregano, and salt and pepper to taste.