Kale and Potato Mash with Romesco Sauce

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4 servings Easy
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Ingredients (9)

  • 2 large russet potatoes (just under 1 pound), peeled
  • 8 ounces yellow-fleshed potatoes, such as German Butterball or Yukon Gold, scrubbed but not peeled
  • 1 tablespoon kosher salt, plus more to taste
  • 1 garlic clove, peeled
  • 1 large bunch kale, any variety, large stems removed, leaves coarsely chopped
  • 2 tablespoons olive oil
  • Freshly ground black pepper
  • 1/2 recipe Romesco Sauce, for garnishing
  • 2 tablespoons flat-leaf parsley, for garnishing

Summary

A vegan side so satisfying you could serve it on its own, as a separate course in a sit-down dinner, or as a quick, healthy lunch dish. Two kinds of potatoes—russets and a yellow-fleshed variety, such as German Butterball or Yukon Gold—give the mash superior color, texture, and flavor. Kale makes it substantial, and a topping of bright-tasting Spanish romesco sauce elevates it to the realm of memorable.

Instructions

  1. 1Cut both types of potatoes into 1-1/2-inch chunks. Add them to a saucepan with cold water to cover by 3 inches. Add the measured salt and garlic clove. Bring to a boil over medium-high heat, then adjust the heat to a simmer and cook until the potatoes are very tender when pierced with a paring knife, about 5 minutes.
  2. 2Add the kale to the potatoes and continue cooking until the kale is tender and the potatoes are soft enough to mash, about 2 minutes.
  3. 3Ladle out a 1/2 cup of the cooking water and set it aside. Drain the potatoes and kale in a colander and transfer to a large bowl. Add 1 tablespoon of the reserved cooking water and the olive oil and mash to a chunky texture. If the mash seems too dry, add more cooking water—the texture should be moist but not watery. Season with black pepper and taste, adding more salt as needed. Divide the mash evenly onto warmed plates and spoon about 2 tablespoons of romesco sauce over each serving. Sprinkle with chopped parsley and serve immediately.
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