Kale and Potatoes: Rethinking the steak dinner

How many times, either at home or when dining out have you had a fabulous steak with the same old steamed vegetables and requisite garlic mashed or baked potatoes? Too many? Me too. And sometimes you might really go wild and add some spongey, over cooked button mushrooms, right? We all make mistakes, don’t worry. I hope the meal I’m about to disclose to you changes all of that.

This weekend, while away at our Trabin (that’s the term for a trailer(RV) turned cabin) we decided to go all out and barbecue some steaks. But what to serve with them? Potatoes have held pride of place with steak for pretty much all of time because they are a perfect match. Add in sautéed mushrooms and you have the meat eater’s holy trinity.

This dinner was no exception. The steak and mushrooms is simple: prep your meat and some thick slices of portabello mushroom with a dribble of olive oil, crushed garlic and salt and pepper. Grill them to your desired doneness. The exciting part of this plate was the kale and potatoes!

Kale is an oft forgotten and misunderstood vegetable. It is surprisingly diverse and a nutritional powerhouse. Here is what I did to make these delicious potatoes with kale.

1 lb new baby or fingerling potatoes

2 bunches curly green kale, torn from the centre rib of the leaf and chopped

1 large shallot, minced

4 cloves of garlic, minced

2 tablespoons of olive oil

1/4 cup of balsamic vinegar

3/4 of a cup mixed (green and black) olives

salt and pepper

Halve the potatoes and boil them in salted water until they are fork-tender, about 15 minutes. Drain them well and set them aside in another bowl (or just leave them in the colander). In the same pot you cooked the potatoes in, add the oil, shallots and garlic. Once they are softened, add the potatoes back in and cook them until they begin to brown, about 12 minutes on medium heat. Add the kale and stir. Cover for 5 minutes and let it wilt. Once it’s bright green and wilted, toss in the olives and stir in the balsamic vinegar.

It’s that simple: veggies and potatoes in one, and believe me, they will stand up to your steak and mushrooms, no problem. Enjoy!

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