Monday, September 29, 2008


One thing that frustrates me is that there are just not very many interesting side dishes out there. Steamed vegetables. Baked potato. Grilled asparagus. Yawn.

Finding interesting side dishes to go with the 1000 ways I can make chicken has become a priority for me lately. I don't need another way to make chicken. I need stuff to eat along with the chicken! Lately I have been looking at food thinking mainly of ways I can make a side dish with it ...  ways to pair it with vegetables, make it healthy, but still good because I have some picky eaters in this house.  

So, first up  -- KALE & POTATOES
serves 4

1 bunch kale
1 large baking potato (or a couple smaller potatoes)
1 tbsp olive oil
2 tbsp butter
salt & pepper to taste
(optional) 1 clove chopped garlic

I like to microwave my potatoes in their skin, this way it cooks them without water making them mushy. Important especially if you want to brown the potatoes. And, it's fast! But cook your potatoes however you like, then set aside to cool while the kale cooks.

Clean and chop the kale (remove stems) and boil in water for about 15 minutes, or per your own preference if you like it soft or extra firm. Kale is pretty rugged, and it can really be cooked to death and still be great. Undercook it and it might be a bit too firm textured for some first-time kale eaters.  If you've never had it before, just taste a piece after 15 minutes or so to determine if you prefer it cooked more. When done, drain well and set aside. 

Dice the potato. Heat the olive oil and butter until the butter is lightly brown and fragrant. Saute the potatoes until brown and crispy at the edges. Add the garlic only in the last 2 minutes of crisping the potatoes so the garlic doesn't burn. 

Mix potatoes and kale, salt & pepper to taste.