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Wilted Kale and Roasted Potato Salad

Makes 4 main course or 6 side dish servings
2 pounds potatoes, cut into 1 inch cubes
3 small onions, quartered lengthwise
1/3 cup olive oil
3 garlic cloves, thinly sliced
1/3 cup freshly grated Parmagiano-Reggiano cheese
3/4 pounds kale, stems and center ribs discarded
1/4 cup well-stirred tahini
2 tablespoons water
3 tablespoons fresh lemon juice
1/4 cup yogurt
3 tablespoons fresh lemon juice
1.  Place oven rack in top third of oven and preheat oven to 450 degrees.  Line a rimmed baking sheet with aluminum foil; brush foil with olive oil or spray with olive oil spray.  Put a pot of water on to boil.
2.  In a bowl, toss potato cubes and onions with olive oil.  Sprinkle with salt and pepper.  Spread evenly on foil-lined baking sheet.  Roast, stirring once, for 10 minutes. 
3.  While potatoes are roasting, toss kale into pot of boiling water.  Return to boil and cook for 2 minutes.  Drain, squeeze out as much water as possible, and chop into small pieces (I do this with scissors).
3.  Add sliced garlic cloves to the potato/onion mixture and return to the oven for another 10 minutes.
4.  Sprinkle potato mixture with cheese; return to oven for about 5 minutes, until cheese is melted and slightly browned.
5.  While cheese is melting, whisk together dressing ingredients (use either the tahini version or the yogurt version).  You can add some grated lemon peel if you want.
6.  When cheese is melted, toss the kale and roasted potato/onion/garlic mixture in the same bowl you initially used until they are well blended.  Be sure you get all the carmelized garlic slices and browned cheese bits off the aluminum foil.  Add the dressing and toss until combined.  Season to taste with salt and pepper.  Serve warm.
Adapted from Gourmet Magazine December 2008 accessed on epicurious.com

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