4 servings

How to Make It

Step 1

Remove stems from kale. Wash and pat dry; coarsely chop to measure 9 cups.

Step 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.

Step 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.

Ratings & Reviews

JoAnne8's Review

May 03, 2013
A perfect rainy day recipe. We cooked it as a side, but with a fried egg or a little tofu, it would make a filling one skillet meal.

sletkeman's Review

March 12, 2012
It's amazing how good this recipe makes greens taste!

kelklein's Review

August 26, 2011

parrotkabob's Review

October 27, 2010
This recipe is hardy and delicious...comfort food at its best and I would serve this as a main dish. The other reader that gave it a low score might not have used the right kind of kale. The only kale I will use is lacinato or dino, red russian or beadys camden. That vareity of kale is sweet and tender and I grow them all. That curly kale you find in the grocery store is not the same and in my opinion not good. The dino kale I have noticed is showing up more in the stores these days.The ingredients you use does make a difference!