Kale With Potatoes: Main or Side Dish
I do not know anyone in my life that doesn't like potatoes. Cooked, fried, baked, mashed, alone, or with other vegetables. I think potatoes are the most known and favorite vegetable in the world. Did you know that the potato originated in the Andes of Bolivia and Peru?
And kale? Well, I guess not so favorite and even not so known. I like kale a lot and luckily my children also love it. And I am really happy that they simply adore this simple dish. It doesn't take much time, and you don't need to constantly check it while cooking.
What's the best about this recipe? Spices! You will be surprised how great a ginger, cinnamon, cardamom, and cloves match with potatoes and kale. Pure bliss. And if you love to spice up your life, you can add some cayenne pepper. Perfect! Well, having kids I do not use so much of cayenne pepper anymore, but still, this dish is very delicious. Oh, and yes, the best part - turmeric. A real gold between spices. Do not be afraid to add some extra.
What do you think
- 2.5 or more pounds potato
- 2.5 pounds kale, or one big head
- 3 - 5 tomatoes
- 1 inch piece ginger root
- 3 cardamoms, or 1/2 teaspoon or more powder
- 3 - 4 cloves, ground or crushed
- 1/2 cinnamon stick, or 1/2 teaspoon or more powder
- 1 teaspoon turmeric
- 1/2 teaspoon cayenne pepper, optional
- salt, to taste
- Wash the vegetables. Peel and cut potatoes into smaller pieces. Cut the kale as you desire, preferably into little bigger pieces than potato. Do the same with tomatoes, if they are smaller, you don't need to cut them.
- Prepare the spices. Peel and grate the ginger. Put together ginger, turmeric, and cayenne pepper. Prepare and set aside cinnamon, cardamom and cloves. Crush them into powder with mortar and pestle or grinder. Or you can use bought powder.
- Put the oil (olive) in the pot and heat it. You can make this dish in two ways, simple or a bit more complicated (but not really complicated).
- For easier way put on oil ginger, turmeric, and cayenne pepper. Stir and leave for a minute. Then add potatoes. Stir and leave until the potatoes get some color. Continuously stir that they do not stick to the pot. Then add kale and stir again. Cover with a lid and stew for few minutes. Add tomatoes, water to cover and salt. The amount of the water depends on how you would like the dish to be, more 'soupy' are more like a side dish. Stir and leave to cook for 15 - 20 minutes, until potatoes and kale are cooked.
- For more complicated way put potatoes first in the pot. Stir and leave until the potatoes get some color. Continuously stir that they do not stick to the pot. When potatoes brown a little bit take them out of the pot to some bowl. Add more oil to the pot where you had potatoes and add ginger, turmeric and cayenne pepper. Stir a bit and then add kale. Stew a little bit. Add potatoes, stir and add tomatoes. Cover and stew a bit. Add water and salt to taste. Cook for about 15 - 20 minutes or until potatoes and kale aren't cooked.
- When the vegetables are cooked add prepared cinnamon, cardamom, and cloves. Stir. Set aside a little bit and serve. Enjoy!