Melange of Kale, Potatoes, and Tomatoes with Parmesan |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 pound kale |
8 cups water |
2 cups (1/4-inch-thick) slices yukon gold or red potato (about 1 1/4 pounds) |
1 tablespoon olive oil |
1/4 teaspoon crushed red pepper |
3 garlic cloves, minced |
2 1/2 cups chopped seeded tomato |
1 tablespoon fresh lemon juice |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
2 teaspoons olive oil |
1/4 cup (1 ounce) shaved fresh parmesan cheese |
Directions:
1. Remove stems from kale. Wash and pat dry; coarsely chop to measure 9 cups.
2. Bring water to a boil in a Dutch oven. Add potato; cook 5 minutes or until almost tender. Add kale; cook 2 minutes or until vegetables are tender. Drain potato mixture in a colander over a bowl, reserving 1/2 cup cooking liquid.
3. Heat 1 tablespoon oil in a large skillet over medium heat. Add red pepper and garlic; sauté 30 seconds. Add potato mixture, reserved 1/2 cup cooking liquid, tomato, lemon juice, salt, and black pepper; stir gently. Cook 5 minutes or until thoroughly heated, stirring occasionally. Spoon 1 1/2 cups potato mixture onto each of 4 plates. Drizzle each serving with 1/2 teaspoon oil. Arrange 1 tablespoon cheese over each serving.
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