One-dish meals that take oven-time but not much else are a godsend. When these one-dish meals use the produce in the Winter CSA share for which I write recipes and are gobbled up by the husband and kid and snacked on at room temperature at 10pm by the husband walking by the stove. . . Well, that’s an extra good thing. And if you have roasted frozen tomatoes on hand from last fall’s harvest this is a great way to employ them. If you don’t you can use drained diced canned (preferably fire-roasted) tomatoes. I keep nice, smoky bacon (Nueske’s available at Pastaworks) in the freezer as well for dishes just like these so there is no need for last-minute runs to the store. And to make it vegetarian I would substitute a teaspoon or so of smoked paprika, Pimenton, for the bacon.
This dish was loosely inspired by friend and local author Diane Morgan’s delicious new book Roots though I employ a whole bunch of kale instead of 2 tablespoons parsley and a variety of other changes in this adaptation. And as with last week’s post in which I imagined the many possible variations of the Cauliflower Pasta “Risotto” (several of which I’ve tried with great success), this dish begs for adaptations. Any hearty green, leafy vegetable would be good. Sweet potatoes or parsnips or celery root or rutabaga could take the place of the spuds. You could use chicken stock or vegetable broth instead of the cream, and so and so forth in cook-with-what-you-have fashion.
Potatoes and Kale Baked with Tomatoes and Bacon
It is inspired by a recipe from Roots (by Diane Morgan) but is substantially different. It’s definitely a new favorite dish in our household. It takes a while to bake but otherwise it’s very quick to pull together. And please see my suggested variations above if you don’t have these exact ingredients on hand.
This makes quite a bit but it makes a great main dish and is excellent the next day so it’s seems worth making the whole amount but by all means reduce the quantities if you like.
About 5-6 medium to large waxy potatoes (yukon gold, red, fingerlings –use more if you’re using fingerlings), scrubbed and cut into bit-sized chunks
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 you may have frozen (what I used)
1 ½ – 2 tablespoons olive oil
1 ½ teaspoons sea salt
Freshly ground pepper
½ cup whipping 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 other large-ish 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.