Mélange of Kale, Potatoes, and Tomatoes with Parmesan

Ingredients

• 1 pound kale
• 8 cups water
• 2 cups (1/4-inch-thick) slices Yukon gold or red potato (about 1 1/4 pounds)
• 1 tablespoon olive oil
• 1/4 teaspoon crushed red pepper
• 3 garlic cloves, minced
• 2 1/2 cups chopped seeded tomato
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 teaspoons olive oil
• 1/4 cup (1 ounce) shaved fresh Parmesan cheese

Preparation

1. Remove stems from kale. Wash and pat dry; coarsely chop to measure 9 cups.
2. Bring water to a boil in a Dutch oven. Add potato; cook 5 minutes or until almost tender. Add kale; cook 2 minutes or until vegetables are tender. Drain potato mixture in a colander over a bowl, reserving 1/2 cup cooking liquid.
3. Heat 1 tablespoon oil in a large skillet over medium heat. Add red pepper and garlic; sauté 30 seconds. Add potato mixture, reserved 1/2 cup cooking liquid, tomato, lemon juice, salt, and black pepper; stir gently. Cook 5 minutes or until thoroughly heated, stirring occasionally. Spoon 1 1/2 cups potato mixture onto each of 4 plates. Drizzle each serving with 1/2 teaspoon oil. Arrange 1 tablespoon cheese over each serving.