Yield
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

parrotkabob
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

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

kelklein's Review

kelklein
August 26, 2011
N/A

parrotkabob's Review

JoAnne8
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!