This is another recipe of an age that kind of shames me, but it's still possible to get all of the ingredients fresh now. Well, probably not as fresh as I got them, since they were all from the farm share. It has all of four ingredients - five if you count the water, and I'm told that some of you do. It makes a very simple, delicious side dish that goes great with all sorts of main courses, and of course it's very healthy to boot. Ginger-garlic paste is available at Indian markets and at some large supermarkets in the ethnic section.
Potatoes with Kale (serves 10; approx. cost per serving not available)
3 pounds potatoes, cubed
Water to par-boil
2 large bunches kale
2 tablespoons (generous) ginger-garlic paste
3 - 4 tablespoons olive oil
Equipment:
- Large, deep saute pan
- Large saucepan
- Colander
- Bring the water to a boil in the saucepan.
- Add the potatoes. The smaller the cubes the faster they'll cook.
- When they're about half-cooked, drain them and set aside.
- Heat the oil in the saute pan.
- Add the ginger -garlic paste and cook about 2 - 3 minutes.
- Add the potatoes. Fry until just golden. If you need to add a little more oil that's fine.
- Add the kale. Saute until the kale is wilted.
- Serve hot.
Comments