Sautéed Potatoes With Black Kale and Nigella

Name: Sautéed Potatoes With Black Kale and Nigella
Total time: 25 min
Yield: Serves 4 to 6
Ingredients: 1 bunch black kale (about 1/2 pound), stemmed, leaves washed in 2 changes water; Salt; 2 tablespoons plus 1 teaspoon extra virgin olive oil; 1 1/2 pounds potatoes, such as yellow potatoes or Yukon golds, cut in small dice (about 1/2 inch); 2 shallots, minced; 1 teaspoon nigella seeds; Freshly ground pepper

By Martha Rose Shulman

Total Time: about 25 minutes
Rating: 5(311)
Comments: Read comments

One of the reasons we love latkes so much is because the browned crispy edges of potatoes are so delicious. Even when they are just browned and not particularly crispy, as they are here, they are irresistible. It helps to use a heavy nonstick pan for these so that you can cook the potatoes long enough and on high enough heat to get the browned edges, without losing those edges to the surface of the pan, where they will undoubtedly stick once they have absorbed the oil. I have been using a potato called simply “yellow potatoes” for this; they are slightly starchy, just a little less so than a Yukon gold or a fingerling, both of which will work just as well. Blanch the kale before you cook the potatoes, cut it into slivers, and add to the potatoes once they are tender. I season the mix with nigella seeds, one of my favorite spices; you can also add something with a kick, like cayenne or chile powder, if you want to pump up the heat.

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Ingredients

Yield:Serves 4 to 6

1bunch black kale (about ½ pound), stemmed, leaves washed in 2 changes water
Salt
2tablespoons plus 1 teaspoon extra virgin olive oil
1½pounds potatoes, such as yellow potatoes or Yukon golds, cut in small dice (about ½ inch)
2shallots, minced
1teaspoon nigella seeds
Freshly ground pepper

Ingredient Substitution Guide

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Preparation

Step 1
Bring a large pot of water to a boil while you clean kale. When water comes to a boil, salt generously and add kale. Blanch 2 to 3 minutes, until just tender. Transfer to a bowl of cold water, drain and squeeze out excess water, taking it up by the handful. Cut squeezed bunches of kale into slivers and set aside.
Step 2
Heat 2 tablespoons olive oil over high heat in a heavy, preferably nonstick, 12-inch skillet and add potatoes. Turn heat down to medium-high and sear without stirring for 5 minutes, then shake and toss in pan for another 5 to 8 minutes, or until just tender and lightly browned. Add salt and continue to toss in pan for another minute or two, until tender. Add remaining teaspoon oil, shallots and nigella seeds and cook, stirring until shallots are tender and fragrant, about 3 minutes. Stir in kale and additional salt if desired and cook, stirring or tossing in the pan for another 3 to 5 minutes. Remove from heat, taste and adjust seasonings, and serve.

Tip

Advance preparation: The blanched kale will keep for 3 or 4 days in the refrigerator.

Ratings

5 out of 5

311 user ratings

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Comments

Claire L.5 years ago

Nice recipe with some even easier modifications: coat peeled/chopped potatoes in olive oil and toss in a healthy mix of seasonings (cumin, smoked paprika, chili powder, fresh oregano, fresh rosemary, fresh thyme), bake on a baking sheet at 400 for 45+ minutes, with 20 minutes left sprinkle on your minced shallots, with 5 minutes left sprinkle on your coarsely chopped kale. Topped with fresh dill. Result was bomb. I realize this isn't really the recipe, but it was everyone said it was delicious

Florence7 years ago

I left out the Kale. Is that okay?

Hawaiidrus6 years ago

Could not find nigella seed so toasted cumin seed, added with red pepper flakes, perfect seasoning for us. Too lazy to blanch kale, just added it earlier to recipe, sprinkled on the extra olive oil and after about 10 minutes it was crispy and delicious. Served with grilled lamb chops, tasty combo, will definitely make again.

Yvette8 months ago

Simple and delicious. I agree with the others who think blanching the kale is unnecessary. The Nigella seeds add a lovely flavor, at once familiar yet different. I ordered mine on Amazon.

eloreiii9 months ago

Nigella seeds are no caraway in any way. Black caraway is just a common name. Nigella seeds are from the Nigella sateva plant and caraway seeds are from Carum carvi plant.

My New Favorite Side Dish!2 years ago

Absolutely delicious! I made many times, with curly and lacinato kale, either works well. Use starchy potatoes like Yukons and dice into small cubes to get nice and crispy on the outside and creamy inside without falling apart. I made without nigella seeds before I found them and it’s good…however, the nigella seeds really do add an extra something special. I got mine from an Indian spice store. They are black onion seeds NOT caraway or sesame and have a lovely unique flavor.

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