Vegetables

Baked Curly Kale With Potatoes, Olives And Garlic

  • 1 1/2 pounds Curly kale
  • 1 1/2 pounds Small yellow-fleshed potatoes
  • 20 Oil-cured black olives
  • 3 tablespoons Olive oil
  • 2 large Garlic cloves, chopped
  • 1/2 cup Water
  • 1/4 cup Vermouth
  • ~ Pepper
  • ~ Lemon wedges

    • Preheat oven to 350º degrees F. Wash kale in plenty of water, lifting out gently so debris sinks. Drain. Strip out heaviests stems; do not bother to remove smaller ones. Bunch or stack kale and cut into 1-inch slices. Scrub potatoes. Halve, then cut into 1-inch slices. Halve and pit olives.

    Heat 2 tablespoons oil in large casserole. Add garlic and stir over low heat until lightly colored. Add potatoes and toss. Add kale, olives, water, and vermouth. Bring to a boil.

    Cover tightly, set in oven, and bake until potatoes are just barely tender, about 40 minutes, shaking or stirring occasionally.

    Add olive oil to taste. Serve hot or atroom temperature (my preference), with pepper and lemon.

    Makes 4 Servings.

    SOURCE: "Vegetables from Amaranth to Zucchini; The Essential Reference"

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Ronald Walton of New York, NY. 

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