Try to find the smallest potatoes you can for this recipe. It will still be good with larger potatoes, but you lose the pretty "eggs in a nest" effect.
- 2 cups vegetable or chicken stock (use vegetable stock for vegan option)
- 2 cups water
- 1 pound baby potatoes of various colors
- 3 tablespoons extra virgin olive oil, divided
- 1 pound dinosaur kale or Swiss chard, chopped roughly
- 3 garlic cloves, chopped
- 1/4 teaspoon red pepper flakes
- Salt and black pepper
- Grated zest of a lemon
- Lemon juice to taste
1 Boil the potatoes: Bring the stock and water to a boil and add the potatoes. Turn the heat down to simmer gently until the potatoes are tender, about 20-30 minutes.
Drain (you can reserve the stock and water to cook rice or polenta with later) and coat the potatoes with 1 tablespoon olive oil. Salt well and set aside.
2 Stir-fry kale, add garlic, red pepper flakes: Heat the remaining olive oil in a large sauté pan over medium-high heat for 1-2 minutes. Add the kale and turn to coat with the oil as it wilts.
Add the garlic and toss to combine, then add the red pepper flakes and some salt and black pepper. Stir-fry this for 2 minutes, then turn off the heat and cover the pan. Wait 2-4 minutes before uncovering.
3 To serve, mix the lemon zest with the kale. Lay down a "nest" of kale on the plate and arrange the baby potatoes in the center. Squeeze some lemon juice over everything right as you serve.