Sautéed Potatoes With Black Kale and Nigella

By Martha Rose Shulman

Sautéed Potatoes With Black Kale and Nigella
Andrew Scrivani for The New York Times
Total Time
about 25 minutes
Rating
5(326)
Comments
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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
Nutritional analysis per serving (6 servings)

165 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 25 grams carbohydrates; 5 grams dietary fiber; 3 grams sugars; 4 grams protein; 412 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.

  2. 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.

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Ratings

5 out of 5
326 user ratings
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Comments

Hawaiidrus

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.

Claire L.

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

Florence

I left out the Kale. Is that okay?

Linda PA

I turned to this recipe when wanting cabbage and potatoes to use up what I had. I am drawn to the recipe because of the technique of cooking the potatoes. I did not want to pre-boil the potatoes. I used russets that I had,thin slicing them rather than dicing. After the initial five minutes, I shook the pan, salted and added my cut up Napa cabbage on top. Again salted it. I also added vegan meatballs. Pit a lid on and lowered heat. Cooked it for a total of 12 minutes so the meatballs would be done as well. Used some hot sauce with it and it was great. I have ordered the seeds now and will definitely try this recipe as originally Designed. You should think about using this technique. It works really well.

Lucila

Had no seeds, cooked it anyway and it turned our great. I added za'atar and goes really well.

Yvette

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.

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