Appetizers
February 28, 2013
Kale-potato salad one more way to learn to love this green

Thumbnail image for Thumbnail image for Kale and Potato Salad.jpg Love it or hate it, kale is catching on everywhere. Suddenly, diners and cooks are discovering this ancient green veggie, a descendant of wild cabbage.

Kale haters complain that the curly leaves are bitter (or worse) and hard to clean.

These detractors still could be converts. Tuscan or dinosaur kale has milder flavor and flatter leaves. And kale's high nutritional value makes it worth learning to like.

Chef Katie Cavuto Boyle came up with this flavorful kale and potato salad for the United States Potato Board. It mixes curly green kale with another late winter/early spring favorite - asparagus - plus roasted Yukon Gold potatoes, scallions and walnuts. (Tuscan kale could be substituted for curly.)

Gorgonzola cheese and balsamic dressing give it extra zing.

For more on kale (and more recipes), see our In Season salute at http://bit.ly/13ShBJo

Kale and Potato Salad

Prep time: 30 minutes

Cook time: 25 minutes

1 pound petite Yukon Gold potatoes, halved

1/4 cup olive oil, divided

1 shallot, halved and sliced

3/4 pound asparagus, trimmed and cut into 1-inch pieces

1/4 cup white balsamic vinegar

1/4 cup fat-free Greek yogurt

Salt, pepper and sugar to taste

7 cups (1-inch pieces) green curly kale (tough ribs and stems removed)

1/2 cup fresh scallions, chopped

1/4 cup chopped walnuts

1 ounce smoked or traditional Gorgonzola cheese

Preheat oven to 450 degrees F. with rack in upper third of oven.

Toss potatoes with 1 tablespoon oil, half the shallots, salt and pepper and spread evenly on a baking sheet. Roast for 15 minutes then add asparagus to baking sheet; roast for 10 minutes more or until potatoes are golden brown and tender.

Puree remaining olive oil, shallot, vinegar and yogurt in a blender or small food processor. Season to taste with salt, pepper and sugar.

While the vegetables are cooking, place 1 inch of water in a large pot. Bring to a boil then add kale; cook for 1 minute or until kale is bright green and lightly wilted, tossing constantly with tongs. Drain excess water.

Toss kale with potatoes and scallions and top with walnuts and Gorgonzola. Makes 6 servings.

Nutritional analysis per serving:

Calories: 260, Fat: 15g, Saturated Fat: 2.5g, Trans Fat:0 g, Cholesterol: 5mg, Sodium: 210mg, Potassium: 509mg, Carbohydrates: 29g, Fiber: 4g, Sugar: 2g, Protein: 9g, Vitamin A: 250%, Vitamin C: 190%, Calcium: 15%, Iron: 20%

On October 14, The Sacramento Bee will temporarily remove commenting from sacbee.com. While we design the upgrade, we encourage you to tell us what you like and don't like about commenting on sacbee.com and other websites. We've heard from hundreds of you already and we're listening. Please continue to add your thoughts and questions here. We also encourage you to write Letters to the Editor on this and other topics.



Recommended Links

FOLLOW US | Get more from sacbee.com | Follow us on Twitter | Become a fan on Facebook | Watch Bee news, lifestyle videos | View our mobile versions | e-edition: Print edition online | What our bloggers are saying

October 2013

Sun Mon Tue Wed Thu Fri Sat
    1 2 3 4 5
6 7 8 9 10 11 12
13 14 15 16 17 18 19
20 21 22 23 24 25 26
27 28 29 30 31    

Monthly Archives