The potatoes and kale cook in the same pot, which saves a step.
Serve with lightly fried fish fillets or on its own, with plenty of the sauce.
Make Ahead: Leftover sauce can be refrigerated for up to 1 week.
Servings: 4 - 6
Yield: Makes about 3 cups of potato-kale mash and 2 cups of sauce
- For the sauce
- 1/2 cup plus 2 tablespoons extra-virgin olive oil, preferably Spanish
- 1 thin but sturdy slice of country bread
- 1/2 cup almonds or hazelnuts, or a mixture, toasted, the hazelnuts peeled
- 3 cloves garlic
- 1 1/2 teaspoons New Mexican or other ground red chile pepper
- 4 (about 12 ounces total) Roma tomatoes, fresh, grilled or pan-roasted
- 1 tablespoon chopped parsley
- 1 teaspoon fresh thyme leaves (may substitute a few pinches of dried thyme)
- Sea salt
- 1 teaspoon sweet or smoked paprika
- 2 jarred roasted red bell peppers, seeded
- 1/4 cup sherry vinegar
- For the mash
- 2 large (a scant pound) russet potatoes, peeled
- 8 ounces yellow-fleshed potatoes (such as German Butterball or Yukon Gold), scrubbed
- Sea salt
- 1 large bunch (10 to 12 ounces) kale, any variety, stemmed, leaves chopped
- 2 tablespoons olive oil
- Freshly ground black pepper
- Chopped parsley, for garnish (optional)
For the sauce: Warm 2 tablespoons of the oil in a small skillet over medium heat. Add the bread, turning it to coat both sides. Toast just until golden and crisp, then tear into chunks and transfer to a food processor, along with the nuts; puree until fairly smooth. Add the garlic, chili powder, tomatoes, parsley, thyme, a scant teaspoon of the sea salt, the paprika and the roasted peppers; puree until fairly smooth.
With the machine running, gradually add the vinegar, then the remaining 1/2 cup of oil. Taste for piquancy and salt. Transfer to a container, cover and refrigerate for up to 1 week.
For the mash: Cut the potatoes into similar-size chunks. Put them in a saucepan and cover with cold water. Bring to a boil over high heat and add a generous pinch of salt, then reduce the heat to medium or medium-low (barely bubbling); cook uncovered until the potatoes are firm-tender when pierced with a knife. Add the kale and cook for about 8 minutes or until the potatoes are tender enough to mash and the kale has wilted.
Drain, reserving 1/3 cup of the cooking water, then transfer the potatoes and kale to a mixing bowl. Add the reserved cooking water and the oil; mash to a chunky texture. Taste for salt and season with pepper.
Transfer to a warmed serving bowl, with sauce spooned over the top or served alongside. Sprinkle generously with parsley, if desired, and serve.
Adapted from "Vegetable Literacy: Cooking and Gardening With Twelve Families From the Edible Plant Kingdom, With Over 300 Deliciously Simple Recipes," by Deborah Madison (Ten Speed Press, 2013).
Tested by Lisa Rein.
Email questions to the Food Section at email@example.com.