Roasted Potatoes with Wilted Kale and Creamy Tahini Dressing
it’s a messy, untamed looking dish, isn’t it?
Do you ever cook something, half your heart knowing it won’t be a hit with the family and friends you’re cooking for? That’s what was happening as I separated the kale leaves from their ribs and chopped the potatoes into 1-inch cubes. I just knew, in my heart of hearts, this was not going to go over well. So it was with buoyant delight and surprise that this was declared a family favorite and gobbled up with gusto. Perhaps it was the little bit of rich, salty Parmesan or the creaminess of tahini––substantial distractions to pull the eater’s attention from the pile of vegetables on his plate. Whatever it was, it worked.
As for me, I need no fooling. I’ve been deeply in love with Tuscan kale in the last few months of this winter, love the way its leaves lay flat instead of curling up into ruffles. I’m almost sad to see it go with the cold days of February. Almost. There was something tough in February, something I can’t quite put my finger on, but it’s a feeling I’d very much like to replaced by daffodils and asparagus.
This was a lovely quick weeknight supper with grilled chicken sausages.
Roasted Potatoes with Wilted Kale and Creamy Tahini Dressing
from Gourmet
Serves 4
2 pounds Yukon Gold potatoes, cut into 1-inch pieces
1/3 cup olive oil
4 garlic cloves (3 thinly sliced and 1 minced)
1/3 cup grated Parmigiano-Reggiano
1/4 cup well-stirred tahini
2 tablespoons water
3 tablespoons fresh lemon juice
3/4 pounds kale, stems and center ribs discarded and leaves very thinly sliced crosswise
Accompaniment: lemon wedges
Preheat oven to 450°F with rack in upper third.
Toss potatoes with oil and 1/2 teaspoon each of salt and pepper in a large 4-sided sheet pan, then spread evenly. Roast, stirring once, 10 minutes. Stir in sliced garlic and roast 10 minutes more. Sprinkle with cheese and roast until cheese is melted and golden in spots, about 5 minutes.
Meanwhile, purée tahini, water, lemon juice, minced garlic, and 1/2 teaspoon salt in a blender until smooth, about 1 minute. (Add a bit of water if sauce is too thick.)
Toss kale with hot potatoes and any garlic and oil remaining in pan, and pop back into the oven for 3-5 minutes. Remove from oven and toss with tahini sauce and salt and pepper to taste.
La Chapstick Fanatique: i am definitely going to try this! i have always been scared to cook kale (since i never ate it growing up) but this seems like it is a good palce to start.
http://lachapstickfanatique.blogspot.com1 year ago
ruth@gracelaced: “I just knew, in my heart of hearts, this was not going to go over well.”- that was me last night, as I fixed farro, with butternut squash, kale, figs, and goat cheese (posting on it this week)…and knew that my picky 6 yr. old would protest. I will not confirm nor deny the 2 hour drama at the dinner table.
1 year ago
La Chapstick, You might want to start with something a little more cooked, since this kale is just a little wilted. But it easy easy and delicious.
Ruth, That sounds delicious! What I would have given to swap places with your six year old!1 year ago
BethP: Sarah this looks so amazing! I am also a big fan of chicken sausages, they are such a life saver in the weeknight dinner department.1 year ago
jora: I’ve been making this recipe for a couple of years now and my husband and I are OBSESSED. We never tire of it and have been known to eat it more than once a week (unheard of in our house!).1 year ago
Katie: I’m not sure my husband would like this…he tends to shy away from unfamiliar greens. But it does look yummy!1 year ago
Lindsey: I lived in Florence for a bit last year and this is what I gained from that experience, “I am obsessed with cavolo nero, or Tuscan kale.” I had never seen or had it before but my Italian roommates simply boiled it, placed it on top of bruschetta (which traditionally is just the toasted bread with olive oil and rubbed garlic), and drizzled it with quality extra virgin olive oil. Oh my word, that was my complete dinner (with a shared bottle of chianti) for months. Complete and utter deliciousness.1 year ago
Roxanne: I absolutely love Kale. I was severely disappointed to find out that all the grocery stores in my area don’t bring it in anymore because no one would buy it. All I have now is some jarred stuff that’s only really good for boerenkool.1 year ago
molly: ooh, man, i would’ve been sobbing tears of joy into my kale juices! never would’ve thought to combine all these. no one else in MY family will like it, but all the more for me, heh heh…1 year ago
E. McAlhany: I finally made it! It was PERFECT. Thanks so much for this site – your thoughts, recipes and ideas. LOVE IT!1 year ago
Sara: I love this recipe–I posted about it on our blog as well a little while back. I just had lunch and am getting hungry all over again just looking at this. It’s so comforting thanks to the potatoes, but sharp and zingy thanks to the tahini, cheese and kale.1 year ago
Danielle: Just made this tonight. Despite having to make my own tahini and tahini sauce it all went really well. A very delicious end to my stressful day.1 year ago
Danielle: Just made this tonight. Despite having to make my own tahini and tahini sauce it all went really well. A very delicious end to my stressful day.1 year ago
Carrie: Made this tonight despite the heat! It was totally worth heating up the kitchen. I’ve made a similar dish of kale and tahini dressing before but the potatoes and cheese really made this dish! Thanks for posting
47 weeks ago