Kale Nest with Multi-Coloured New Potato "Eggs"
This side dish as stunning to look at as it is to eat. The multicoloured baby potatoes sit neatly in the dark-green kale or chard. Bring this to your next barbecue, it's sure to be a hit! The instructions say to cook the potatoes in stock, which looks wasteful but it's not: you can reuse the potato-enriched stock in another recipe. It is great as a base for polenta or rice.
1 cup vegetable stock
1 cup water
1/2 lb baby potatoes of various colors
2 tablespoons extra virgin olive oil (divided)
1/2-1 lb dinosaur kale or swiss chard, chopped roughly
1/4 teaspoon red pepper flakes
0 salt and black pepper
0 to taste pure lemon juiceShop this recipe
1. Bring the stock and water to a boil and add the potatoes. Turn the heat down to simmer gently until the potatoes are tender, about 20-30 minutes. Drain (you can reserve the stock and water to cook rice or polenta with later) and coat the potatoes with 1 tablespoon olive oil. Salt well and set aside.
2. Heat the remaining olive oil in a large sauté pan over medium-high heat for 1-2 minutes. Add the kale and turn to coat with the oil as it wilts. Add the garlic and toss to combine, then add the red pepper flakes and some salt and black pepper. Stir-fry this for 2 minutes, then turn off the heat and cover the pan. Wait 2-4 minutes before uncovering.
3. To serve, mix the lemon zest with the kale. Lay down a "nest" of kale on the plate and arrange the baby potatoes in the center. Squeeze some lemon juice over everything right as you serve.