Okay, so this is not a great photo, even for me, of what was really a wonderful dish. So my apologies for not having the patience to set up my traveling photo studio (two lamps and a popup white tent contraption which live in the basement) and snap a fab photo. But do try this awesome vegetarian stew if you would like a new way to cook up kale, which is so packed with nutrients and available pretty cheap this time of year.
I dove into my shoebox recipe card file and retrieved this recipe, provenance unknown, for Austrian Kale, and it was a great blend of tender, frilled bits of kale in a potato and celery base. You can thicken up the stew with a bit of grated cheese, but I liked it on its own, with its delicate flavors. It was even better the next day heated up for lunch.
Austrian Kale and Potatoes
1 small onion, chopped
1 clove garlic, finely chopped
1 Tbsp. oil
2 cups vegetable stock
4 potatoes (not russets), peeled and cut into chunks
2 stalks celery, chopped
2 bunches kale, chopped into 1 inch ribbons
Heat oil in large frying pan. Add onion and garlic and saute over medium heat until lightly browned. Add vegetable stock, potatoes and celery and bring to a boil.
Lower heat, cover and simmer 10 minutes or until potatoes are fork tender.
Meanwhile, bring a pot of salted water to a boil in a large pot. Add kale and blanch for 2 minutes. Drain and then add to the potatoes and simmer 10 minutes longer.
Season with salt and pepper.
This was a hearty vegetarian main dish supper for 4 with a couple of lunchtime leftover servings.
I'm sending a bowl of this great dish over to Real Sustenance for her weekly Seasonal Sundays roundup of delectable dishes using foods in season.