Italian Kale and Potatoes
Golden potatoes, tender Tuscan kale, and juicy blistered cherry tomatoes tossed with garlic and a little heat . Simple ingredients, big Italian flavor.
Ingredients
- 1 1/2 lbs. potatoes cubed
- 1 large bunch Tuscan kale
- 3 Tbsp extra virgin olive oil
- 1 cup cherry tomatoes
- 1 Tbsp. garlic minced
- 1 tsp. red pepper flakes
- 1 cup white wine
- salt and pepper to taste
Instructions
Parboil the Potatoes
Bring a large pot of salted water to a boil. Add the cubed potatoes and cook for about 8–10 minutes, just until fork-tender but not falling apart. Add the kale and cook 5 minutes longer Drain and set aside.Blister the Tomatoes
In a large skillet over medium heat, add 1 tablespoon olive oil. Add the cherry tomatoes and cook undisturbed for 3–4 minutes until they begin to blister and burst.Sauté the Garlic and Kale
In the same skillet, add the remaining olive oil. Add the sliced garlic and red pepper flakes, cooking for about 30 seconds until fragrant.Add the chopped Tuscan kale and a pinch of salt. Sauté for 4–5 minutes until wilted and tender. deglaze the pan with the white wineBring It Together
Add the drained potatoes back to the skillet. Gently toss everything together and cook for another 3–5 minutes to allow the flavors to meld.Fold in the blistered cherry tomatoes. Season with salt and black pepper to taste.Finish with freshly grated Pecorino Romano if desired.