Kale and Potato Mash With Romesco Sauce


Side dish

Kale and Potato Mash With Romesco Sauce

The potatoes and kale cook in the same pot, which saves a step. Serve with lightly fried fish fillets or on its own, with plenty of the sauce. Leftover sauce can be refrigerated for up to 1 week.


1/2 cup plus 2 tablespoons extra-virgin olive oil, preferably Spanish

1 thin but sturdy slice of country bread

1/2 cup almonds and/or peeled hazelnuts toasted

3 garlic cloves

11/2 teaspoons ground red chili powder

4 roma tomatoes (about 12 ounces total), grilled or pan-roasted

1 tablespoon chopped parsley

1 teaspoon fresh thyme leaves

Sea salt

1 teaspoon sweet or smoked paprika

2 jarred roasted red bell peppers, seeded

1/4 cup sherry vinegar


2 large russet potatoes (a scant pound), peeled

8 ounces yellow-fleshed potatoes (such Yukon Gold), scrubbed

Sea salt

1 large bunch kale (10 to 12 ounces), stemmed, leaves chopped

2 tablespoons olive oil

Freshly ground pepper

For the sauce, warm 2 tablespoons oil in a small skillet over medium heat. Add the bread, turning it to coat. Toast just until golden and crisp, then tear into chunks and transfer to a food processor along with the nuts; puree. Add garlic, chili powder, tomatoes, parsley, thyme, a scant teaspoon of the sea salt, the paprika and roasted peppers; puree.

With the machine running, gradually add the vinegar and remaining 1/2 cup oil. Taste for seasoning.

For the mash, cut potatoes into similar-size chunks. Place in a saucepan with water to cover. Bring to a boil over high heat, add a generous pinch of salt, reduce and simmer, uncovered, until firm-tender when pierced with a knife. Add kale and cook about 8 minutes until the potatoes are tender enough to mash and kale has wilted.

Drain, reserving 1/3 cup of the cooking water. Transfer potatoes and kale to a mixing bowl. Add the reserved cooking water and the oil; mash to a chunky texture. Taste for salt and season with pepper.

Transfer to a warmed serving bowl, with sauce spooned over the top or served alongside. Garnish with chopped parsley, if desired. Makes 6 servings.

Source: Adapted from “Vegetable Literacy” by Deborah Madison (Ten Speed).

Per serving: 374 calories (57 percent from fat), 25g fat (3.1 g saturated, 17 g monounsaturated), 0 cholesterol, 8g protein, 34 g carbohydrates, 5.9 g fiber, 136 mg sodium.

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