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Ingredients
- 1 1/2 lb Curly kale
- 1 1/2 lb Small yellow-fleshed potatoes
- 20 x Oil-cured black olives
- 3 Tbsp. Extra virgin olive oil
- 2 lrg clv garlic, minced
- 1/2 c. Water
- 1/4 c. Vermouth Pepper Lemon wedges
Directions
- Preheat oven to 350 degrees F. Wash kale in plenty of water, lifting out gently so debris sinks. Drain. Strip out heaviests stems; don't bother to remove smaller ones. Bunch or possibly stack kale and cut into 1-inch slices. Scrub potatoes. Halve, then cut into 1-inch slices. Halve and pit olives.
- Heat 2 Tbsp. oil in large casserole. Add in garlic and stir over low heat till lightly colored. Add in potatoes and toss. Add in kale, olives, water, and vermouth. Bring to a boil.
- Cover tightly, set in oven, and bake till potatoes are just barely tender, about 40 min, shaking or possibly stirring occasionally.
- Add in extra virgin olive oil to taste. Serve warm or possibly at room temperature (my preference), with pepper and lemon.
- Makes 4 Servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 144g | |
| Recipe makes 4 servings | |
| Calories 143 | |
| Calories from Fat 96 | 67% |
| Total Fat 10.86g | 14% |
| Saturated Fat 1.49g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 46mg | 2% |
| Potassium 469mg | 13% |
| Total Carbs 10.82g | 3% |
| Dietary Fiber 2.1g | 7% |
| Sugars 0.01g | 0% |
| Protein 3.51g | 6% |
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