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.
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