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| Try a taste of cranberry sauce on the side. Delicious. |
I have a thing about white food on a plate. I prefer bight colours and that includes food so I’m always looking to add a bit of colour to pale dishes, especially potatoes. A Dutch friend introduced me to kale and potatoes, a traditional dish of sorts. It’s perfect for all those potato lovers out there who aren’t good about eating their greens. And it’s great for people like me who love their greens but can’t get away with feeding them to their kids more than once or twice a week.
Potatoes & kale
6 medium potatoes, peeled if the skins are tough
2-4 cups chopped kale (rinsed and still a bit damp)
1 clove of garlic, crushed or finely chopped
Sea salt & pepper to taste
1 T olive oil
Zest of ½ a lemon
A couple of dabs of butter
Boil potatoes until they’re tender, then drain and return to their cooking pot. Mash (or rice, if you have a ricer), cover and set aside.
In a wok or large sauté pan, heat oil until it shimmers, add garlic, and swirl for a minute. Add kale and sauté until the kale is tender. (The moisture from the damp kale with help it steam a bit).
When cooked to your liking, stir the kale into the potatoes along with the butter. Season with salt & pepper.
Sprinkle with lemon zest and serve.
