POTATOES WITH TUSCAN KALE AND ALMONDS

POTATOES WITH TUSCAN KALE AND ALMONDS

I know that I will probably be sorely disappointed but I can feel Spring in the air, the birds are singing in a different way and I have seen the first primulas in the wood. The sun shines and the sky is so blue. You know, that early Spring feeling which makes you hopeful and more energetic. Well, as energetic you can feel in January in this hemisphere but then anything even slightly positive make you feel better in this month of gloom and doom.

POTATOES WITH TUSCAN KALE AND ALMONDS

My ultimate comfort food is potatoes (or should it be are? but I’m talking about food… well, insert are instead if I’m wrong). And bread too but potatoes make me feel better, they really make me feel good so I have obviously turned to potatoes lately and this is one of the results. The Tuscan kale became a cream and the roasted almond flakes added some crunch to it.

POTATOES WITH TUSCAN KALE AND ALMONDS

POTATOES WITH TUSCAN KALE AND ALMONDS

4-5 big potatoes
1 bunch of Tuscan Kale or some other type of green
Chili pepper
1 clove of garlic, chopped
Almond flakes, roasted or toasted
Salt
Extra-virgin olive oil

- Cut the kale into pieces and boil it in abundant salted water for 10 minutes. Keep the water.
- Peel and dice the potatoes. Sauté in olive oil together with chili pepper and the garlic for about 4-5 minutes.
- Add the kale to the potatoes and a couple of ladles of the cooking water. Stir and then leave it to simmer until the liquid is gone and the kale has become creamy. If needed, add more water.
- Add the almond flakes and serve.

POTATOES WITH TUSCAN KALE AND ALMONDS

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