So to prepare my lunch today, I pulled out a medium-sized yukon gold potato, a clove of garlic, my trusty olive oil, and 5 cherry tomatoes that were the last of a pint I had used over the weekend. I also found a dried hot red pepper in the back of my basket where I keep potatoes, which was given to me by a friend last fall, from her garden. I'm not sure what kind it is, I only know that it is small and red. It gave this dish an obvious and very nice punch!
1 yukon gold potato, sliced thin1 clove garlic, pressed
1 bunch of kale, leaves stripped from the stem and chopped
5 (or however many you want to use) cherry tomatoes, cut into quarters
1 small dried red pepper, chopped
salt and pepper to taste
Parboil potatoes: place sliced potatoes in a small pan of boiling water and boil for a few minutes, until tender. Meanwhile, heat some olive oil in a skillet over medium heat. Stir in the garlic. Using a strainer spoon, transfer the potatoes from the pan of water to the skillet. Cook, stirring occassionally, for a few minutes. Next add the kale and saute until kale is tender. Drizzle some more olive oil over the kale as you cook it, for good measure. Stir occassionally. Add salt, pepper and chopped red pepper, then cherry tomatoes. Cook a few more minutes, stirring everything together, until everything seems cooked. Serves one as a main course. (This was all I ate for lunch). You can adjust the amounts of greens, potatoes, and cherry tomatoes if you want to serve more people. Yum!