We will be eating lots of leafy vegetables this winter if the bunches of crinkly edged blueish-green and purple kale and its cousin cavolo nero in farmers’ markets and stores are anything to go by. There’s plenty of evidence these hearty veges satisfy some of our nutritional needs. Elizabeth Schneider’s comprehensive Vegetables from Amaranth to Zucchini was the inspiration for this tasty recipe.
|750 g||Red potatoes, small sized|
|750 g||Kale leaves|
|2 Tbsp||Olive oil, plus extra for drizzling|
|2||Garlic cloves, chopped|
|20||Black olives, pitted|
|1 to taste||Black pepper|
|1||Lemon, for wedges|
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- Preheat the oven to 160C.
- Wash the kale in plenty of water, then drain.
- Strip off the thickest stems, but leave the smaller stalks.
- Slice the kale into 2cm slices. Scrub the potatoes and cut into thin slices.
- Heat the oil in a large casserole dish suitable to stovetop use.
- Add the garlic and stir until soft, then add the potato slices and toss well. Add the kale, olives, water and vermouth and bring to a simmer.
- Cover tightly, then bake until the potatoes are barely tender – about 40 minutes – shaking occasionally.
- Add olive oil to finish and serve hot or at room temperature with freshly ground black pepper and lemon wedges.