Potatoes and Kale Baked with Tomatoes and Bacon

This is inspired by a recipe from Roots (by Diane Morgan) but is substantially different. It takes a while to bake but otherwise it’s very quick to pull together.

 

This makes quite a bit but it makes a great main dish and is excellent the next day so it seems worth making the whole amount but by all means reduce the quantities if you like.

 

Serves 4-6

 

5-6 medium to large waxy potatoes
1 bunch kale, well washed and stems trimmed if they seem tough and then all of it chopped into bite-sized pieces
2 cloves garlic, minced
2 slices bacon, diced
1 ½ – 2 cups chopped, drained canned tomatoes or chopped roasted tomatoes
2 tablespoons olive oil
1 ½ teaspoons sea salt
Freshly ground pepper
½ cup heavy cream

 

Preheat oven to 400 degrees.

 

In a large bowl combine all the ingredients except the cream. Toss everything together well and transfer to a 8 x 13 or similar baking dish. Pour the cream over everything. Cover the dish tightly with foil and bake for 30 minutes. Remove from oven and stir everything well—this is important to get the kale mixed in well and re-coated with liquid since it may still be a bit chewy. Return to oven, covered and bake another 20 – 30 minutes. If there is quite a bit of liquid in the pan you can remove the foil and bake uncovered to reduce it a bit.

 

When everything is tender remove from the oven and add the pepper and taste for salt. Serve immediately.

 

 

2 thoughts on “Potatoes and Kale Baked with Tomatoes and Bacon”

    • cookwithwhatyouhave says:

      Not a silly question at all. And no, I don’t cook the bacon first. Everything gets tossed together raw and then baked. It’s a delicious dish. I hope you can try it.

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