Greek-style braised kalettes and potatoes

Post: Kale

Prep time: 15 minutes; Cooking time: 1 hour; Serves: 4

INGREDIENTS
  • 650g small charlotte or other waxy potatoes, quartered
  • 1½ lemons, ½ lemon finely sliced, 2 tbsp juice
  • 1 tsp fresh oregano leaves or ½ tsp dried oregano
  • 6 tbsp extra virgin olive oil, plus extra to serve
  • 360g kalettes
  • 3 garlic cloves, finely chopped
  • 4 eggs
  • chilli sauce (optional)
METHOD

1. Preheat the oven to 200˚C, gas mark 6. Toss the potatoes, lemon slices and oregano with 2 tbsp olive oil. Season, spread out on a roasting tin (tuck the lemon slices under pieces of potato to prevent them from catching) and roast for 50 minutes, turning halfway, until golden and soft.

2. Put the kalettes, 3 tbsp olive oil and the garlic in a large casserole dish or deep-sided frying pan, tossing through to combine. Set over a medium-high heat and stir-fry until the kalettes begin to sizzle. Add 2 tbsp water, cover with a lid and turn the heat to low. Cook for 5 minutes, stirring occasionally, until the kalettes are soft and no liquid remains. Toss through the lemon juice and season.

3. Heat the remaining 1 tbsp oil in a frying pan and fry the eggs until cooked to your liking. Divide the potatoes and kalettes between 4 plates and top each with a fried egg, adding a drizzle of extra virgin olive oil and a little chilli sauce, if liked. 

Enjoy!

This recipe comes from Waitrose and Partners, February 2019.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s