For as long as I can remember my therapy has been in the kitchen. Since Poppy has come into our lives, and I work at night, I’m not as able as I used to be to spend two hours making extravagant dinners every night, so I’ve had to improvise. My key words are easy, healthy and quick, because that’s all this Mama has time for. But I still love to cook, and create these easy and healthy meals so I figured – why not share what I do in the kitchen, ya feel me?
I will also say that one thing I never do while I cook is measure. Seriously – NEVER. And at the end of this post, and cooking this meal, I realized that to have a recipe post, having specific measurements would be very helpful, and incredibly necessary (who would have thought, right?), so, moving forward, I’ll do my best to kick my non-measuring habit to the curb, and have a more detailed, and easy to follow recipe when it comes to meaurements. I did, however, include estimates of measurements of what I used in this post, that I think are pretty accurate, so hopefully that helps. Thankfully, this meal screams “just throw a bunch of shit in a bowl and eat it”, so not having specific measurements shouldn’t be too much of a problem. Ya dig? This was also my first time (but certainly not the last) trying out this recipe!
Often times, I think of dinner ideas in my head on a whim, and decide to cook them, just to see how it comes out, and this one definitely didn’t disappoint. Not only was it delicious, it was so incredibly easy, and is so versatile in so many ways.
Let’s get to it, ya’ll!
Warm Kale, Corn and Red Potato Salad
One 16OZ Bag of Kale
2 Cloves of Garlic
2.5 Pound Red Potatoes
2 Ears of Corn (or 1 can)
1/4 Cup of Vegetable Stock/Broth (can also use chicken broth instead, or water!)
Step 1: Chop that shiz!
So, first off we gotta chop, chop, chop and prep, prep, prep just to get everything ready before cooking. If you use bagged Kale (as I do, because way easier, and just as delicious) that prep work is already done for you, so just place that aside for now.
For the red potatoes, I cut each red potato into twelve bite-size pieces by first cutting the potato in half, then cut the halves in half and then those two halves two more times to have 6 pieces per half of potato, thus 12 pieces total…did you follow that, because I’m not even sure I followed that. But hopefully you see what I’m saying.
I chose to cut my corn right off of the cob before the corn was cooked. If you prefer to boil or steam your corn prior to sautéing it in the pan, you go right ahead. I did it this way to obtain as much crunch from the corn as possible.
Final step would be to very finely dice or garlic with a knife, or grate your garlic on a cheese grater!
Step 2: Prep Potatoes for Roastin’
Preheat your oven to 400 degrees F.
After everything is chopped, you’re going to want to get a glass baking dish, or roasting pan. I like to line mine with foil to reduce the amount of clean up I have to do, because eff dishes – however, that is optional (see potato photo above).
Once your potatoes are in your pan, your going to want to generously drizzle your potatoes with olive oil, then add about 1.5 tablespoons of salt (add more or less based on taste preference), 1 tablespoon of pepper, two teaspoons of paprika, your chopped garlic, and some extra garlic powder, to taste, and about 2 teaspoons of rosemary. If you want an extra kick to the dish, I’d suggest adding a pinch or two of red chili flakes (that’s how I like it!) Once your potatoes are seasoned, make sure they’re evenly laid out in your pan, and pop them in your pre-heated, 400F degree oven for about 4o minutes, or until tender, and don’t over cook the potatoes! You’ll want them a little more dense for this dish, so they don’t fall apart the second you stick you your fork in it. We don’t want mashed potatoes.
Step 3: Get dat Corn Ready!
This step is easy. When theres about 10 minutes left on the potatoes, get large skillet, or wok, on medium high heat on your stove top. Add the corn, a pinch of salt and pepper, then saute until tender, and cooked through. Once cooked, reduce heat to low to keep warm, stirring occasionally.
Step 4: Kale time!
So, at this point your potatoes should be almost done, and your corn should be sitting in the pan on low heat keeping warm. Now, it’s time to cook your kale. I’ve found that I personally like to steam kale in a large skillet with some vegetable stock, salt and pepper. Now Kale, and most leafy greens, reduce a LOT when you cook them. You’ll start by filling up your skillet to the brim, and end up with probably about 1/3 of the pan filled with Kale – so this step is best done in steps.
Put a large skillet on medium to medium high heat, and let warm up. Add about 1/4 cup of vegetable stock (or chicken stock, if you’d like) to the pan, and fill with kale. Cover, and occasionally stir, until kale is cooked and reduced. Keep going with this step until desired amount of Kale is reached – for this recipe, I ended up using a full 16OZ bag of pre-prepped Kale.
Step: 5 Throw it all together, and what do you got?
A cooked kale, corn and potato salad!
I made the grave mistake of topping my final product with grated parmesan cheese (WHY did I do that?!) For some reason I thought it would be good…it wasn’t. At all. Skip that step. I ended up taking the top layer off and eating it cheese-less and it was wonderful. The picture isn’t doing it justice, but for real…shit was good.
Do you guys have any renditions, or recommendations on a dish like this? Let me know! I’d love to hear them.