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Epicurious

Wilted Kale and Roasted-Potato Winter Salad

For those who’ve not already jumped on board, it’s time to embrace kale! It stars in this hearty potato salad, versatile enough for a stand-alone meal or an accompaniment to pork tenderloin. Strip the kale quickly by turning the leaf upside down, grasping the top of the stem with one hand, and wrapping the other hand around the stem just below. Pull the leaf down with your lower hand; it will easily peel away. Then, save time by preparing the tahini dressing as the seasoned potatoes roast in the oven.

Recipe information

  • Yield

    Makes 6 servings

Ingredients

2 pounds Yukon Gold potatoes, cut into 1-inch pieces
1/3 cup olive oil
1 teaspoon salt
1/2 teaspoon pepper
4 garlic cloves, 3 thinly sliced and 1 minced
1/3 cup grated Parmigiano-Reggiano cheese
1/4 cup well-stirred tahini
2 tablespoons water
3 tablespoons fresh lemon juice
3/4 pound kale, stems and center ribs discarded and leaves very thinly sliced crosswise
Lemon wedges, for serving

Preparation

  1. Step 1

    Preheat the oven to 450°F, with the rack in the upper third.

    Step 2

    Toss the potatoes with the oil and 1/2 teaspoon of the salt and the pepper in a large 4-sided sheet pan, then spread evenly. Roast, stirring once, 10 minutes. Stir in the sliced garlic and roast 10 minutes more. Sprinkle with the cheese and roast until the cheese is melted and golden in spots, about 5 minutes more.

    Step 3

    Purée the tahini, water, lemon juice, minced garlic, and remaining 1/2 teaspoon salt in a blender until smooth, about 1 minute. (Add a bit more water if sauce is too thick.)

    Step 4

    Toss the kale with the hot potatoes (to wilt the leaves) and any garlic and oil remaining in pan, then toss with tahini sauce and salt and pepper to taste.

The Epicurious Cookbook
TagsPotato SaladSaladYukon Gold PotatoPotatoRoot VegetableVegetableGarlicParmesanCheeseDairyTahiniKaleLeafy GreensSideDinnerLunchGluten FreeNut FreeVegetarianEasyQuickRoastBlenderWinterCookbooks
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