How do you convince someone who doesn’t like kale to eat it? You either hide it in a soup, add potatoes or bacon to it. Here, we have a garlicky kale and potato salad seasoned wth extra virgin olive oil and, of course, plenty of garlic.
Mediterranean style dish: kale and potato salad
Kale and potato salad is quick and easy to make. It’s bursting with flavor and it’s satisfying. Growing up, there was one dish everyone in Croatia (small Mediterranean country with gorgeous coast) was familiar with. It was the swiss chard and potatoes al lesso dish. The last part of the name of that dish, al lesso, reveals the influence of Italian cuisine in Croatia.
The other day I talked to my grandma and she mentioned she made it for dinner. All of the sudden I had a craving for it, too. The only issue was that I had no swiss chard on hand, but I had kale! That’s how this recipe was born. I replaced swiss chard with kale and loved the result. To stay as authentic as possible, I used Mediterranean sea salt, of course.
Garlicky Kale and Potato Salad
Kale and potato salad is quick and easy to make. Bursting with flavor and satisfying. It’s inspired by a traditional Mediterranean swiss chard and potato dish.
- 24 oz Dutch golden baby potatoes
- 1 bunch kale stems removed
- 3 cloves garlic thinly sliced
- 2 teaspoons sea salt coarse
- 1/4 teaspoon black pepper
- 3 tablespoons olive oil extra virgin
Peel and quarter potatoes and place them in a large stockpot. Top off with cold water and add 1 teaspoon sea salt. Place on the stove top and bring to boil. Once it boils, lower the heat and let simmer for about 20 minutes or until potatoes are easily pierced with a fork.
Add chopped kale and increase the heat to bring the water to boil again. Boil for 3 minutes then turn the heat off.
Drain all the water and return the pot to the stove.
In a small skillet, place 1 teaspoon of olive oil and garlic, turn the heat on low to warm the oil making sure it doesn’t overheat. The oil only needs to be warm. Stir frequently and when garlic starts releasing its flavor, after about 45 seconds, remove from the heat and mix in the rest of olive oil.
Pour everything over potatoes and kale, folding gently to make sure potatoes don’t fall apart. Season with the remaining sea salt and black pepper. Serve hot.