Monday, February 8, 2010

Garlicky Kale with New Potatoes

This time of the year there's not too much available at the Farmers' Markets, but I still see greens, garlic, and potatoes, so I thought of this recipe. Hope you enjoy.

Ingredients

  1. 1 large bunch of kale or collard greens
  2. 24 small new potatoes (2 lbs.) scrubbed
  3. 1 T olive oil
  4. 1 small onion
  5. 3-4 cloves garlic, crushed
  6. 1/4 to 1/2 C water
  7. Juice of 1/2 lemon to 1 lemon, to taste
  8. Salt and pepper to taste
Directions
  • Remove stems and thick midribs from greens. Discard stems; midribs may be finely diced and used if desired. Rinse greens several times to make sure that all sand and grit are removed.
  • Steam potatoes in skins until tender. When cool enough to handle, cut in half.
  • Meanwhile, in large pot or stir-fry pan, heat oil over medium heat.
  • Add onion and garlic and cook, stirring frequently, for 2-3 minutes.
  • Add greens, cover and steam until just tender, adding 1/4 to 1/2 C water as needed (steaming time varies greatly, so check frequently, but a good estimate is 10-15 minutes).
  • Drain and transfer to colander. Remove and discard garlic.
  • When cool enough to handle, squeeze out excess liquid.
  • In a serving bowl, combine chopped greens, potatoes and lemon juice; toss to mix.
  • Season to taste with salt and pepper and serve.
Yield

Makes 6 servings.

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