Kale With Potatoes: Main or Side Dish

Updated on February 5, 2020
KsenijaZ profile image

Stay-at-home mum and geographer by profession, I love to cook and tell heartfelt stories. I enjoy trying new recipes, dishes, and spices.

Potatoes With Kale and Tomatoes
Potatoes With Kale and Tomatoes | Source

We All Love Potatoes, But What About Kale?

I do not know anyone in my life that doesn't like potatoes. Cooked, fried, baked, mashed, alone, or with other vegetables, I think they are the most well-known and well-liked vegetable in the world.

But kale? Well, I guess it's not so well-known or well-liked. I like kale a lot, though, and luckily my children do too—especially when it's combined with potatoes in this simple dish. It doesn't take much time, you don't need to constantly check it while cooking, and it always turns out well.

Did You Know?

The potato originated in the Andes of Bolivia and Peru.

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Most of the Ingredients for the SaladBeautiful Chopped Dino KaleThe Spices Needed for This Salad
Most of the Ingredients for the Salad
Most of the Ingredients for the Salad | Source
Beautiful Chopped Dino Kale
Beautiful Chopped Dino Kale | Source
The Spices Needed for This Salad
The Spices Needed for This Salad | Source

What's the best thing about this recipe? The spices! You will be surprised how well this blend of ginger, cinnamon, cardamom, and cloves matches with potatoes and kale. Pure bliss. Oh, and yes, the best part—turmeric. A truly golden spice, in more ways than one. Do not be afraid to add some extra.

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.

Potatoes frying for salad.
Potatoes frying for salad. | Source
Prep time: 20 min
Cook time: 20 min
Ready in: 40 min
Yields: Serves 2 to 4 people

What do you think

5 stars from 1 rating of Kale with potatoes


  • 2 1/2 or more pounds potato
  • 2 1/2 pounds kale, or one big head
  • 3 to 5 tomatoes
  • 1-inch piece ginger root
  • 3 cardamoms, or 1/2 teaspoon or more powder
  • 3 to 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
  • Oil
  • Water
Stir together well.
Stir together well. | Source


  1. 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.)
  2. 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 store-bought powder.
  3. Put the olive oil in the pot and heat it. You can make this dish in two ways, simple (follow step 4) or a bit more complicated (follow step 5).
  4. For the easier way, add 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 a few minutes. Add tomatoes, water to cover and salt. The amount of water depends on how you would like the dish to be; more 'soupy' ends up being more like a side dish. Stir and leave to cook for 15 to 20 minutes, until potatoes and kale are cooked.
  5. For the more complicated way, put the potatoes in the pot first. Stir continuously so 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 to 20 minutes or until potatoes and kale are cooked.
  6. When the vegetables are cooked add prepared cinnamon, cardamom, and cloves. Stir. Set aside a little bit and serve. Enjoy!
Kale and Potato Salad Served With Spelt
Kale and Potato Salad Served With Spelt | Source

Did You Know?

The potato originated in the Andes of Bolivia and Peru.

Ok kids, let's eat!
Ok kids, let's eat! | Source

© 2016 Ksenija


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    Post Comment
    • KsenijaZ profile imageAUTHOR


      3 years ago from Novo mesto, Slovenia

      It is really good, Dora, my kids love it! Thank you for stopping by!

    • MsDora profile image

      Dora Weithers 

      3 years ago from The Caribbean

      Thanks for the recipe and instructions with pictures. Not a combination I might have thought of, but it looks and sounds great. I intend to try it.

    • KsenijaZ profile imageAUTHOR


      3 years ago from Novo mesto, Slovenia

      Thank you for your comment. I hope you will like it!

    • AliciaC profile image

      Linda Crampton 

      3 years ago from British Columbia, Canada

      I eat both kale and potatoes. Your way of preparing them sounds delicious! I love the thought of adding tomatoes and spices. Thanks for sharing the recipe.


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