Baked Curly Kale with Potatoes, Olives and Garlic

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Baked Curly Kale with Potatoes, Olives and Garlic

 

1 1/2 lbs. curly kale

1 1/2 lbs. small yellow-fleshed potatoes

20 oil cured black olives

3 tbsps. olive oil

2 large clove garlic, chopped

1/2 cup water

1/4 cup vermouth

pepper

lemon wedges

 

Preheat oven to 350 degrees. Wash kale in plenty of water, lifting out gently

so debris sinks. Drain. Strip out heaviests stems; do not bother to remove

smaller ones. Bunch or stack kale and cut into 1-inch slices. Scrub potatoes.

Halve, then cut into 1-inch slices. Halve and pit olives.

Heat 2 tablespoons oil in large casserole. Add garlic and stir over low heat

until lightly colored. Add potatoes and toss. Add kale, olives, water, and

vermouth. Bring to a boil.

Cover tightly, set in oven, and bake until potatoes are just barely tender,

about 40 minutes, shaking or stirring occasionally.

Add olive oil to taste. Serve hot or at room temperature (my preference), with

pepper and lemon.

Makes 4 servings.

 

 

 

 

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