Pumpkin, Potatoes, and Tuscan Kale in the Pan: the simple and flavorful recipe. A humble dish, yet rich in taste, perfect as a side or as a base for a rustic savory pie.
Short on time but craving something good and wholesome? My recipe today is a real ace up your sleeve. With only three main ingredients — pumpkin, potatoes, and Tuscan kale — you’ll prepare a healthy, colorful dish ready in less than 30 minutes.
It’s the ideal solution for a quick dinner that pleases everyone, perfect also to prepare in advance and bring to the office.
A naturally vegan and gluten-free recipe that shows how plant-based cooking can be incredibly flavorful with just a few simple steps.
The secret to the dish’s success?
To avoid the “boiled” effect, make sure not to overcrowd the pan and add salt only halfway through cooking: this way the pumpkin and potatoes will form that delicious golden crust on the outside, remaining soft inside.
Here’s how to prepare the recipe for Pumpkin, Potatoes, and Tuscan Kale in the Pan. Get your ingredients ready, and let’s start!
And if you try it, don’t forget to let me know in the comments on my Facebook page HERE. If you like, please give the page a Like : it would really make me happy. I’ll be waiting for you.
Gabriella
Other delicious recipes to try:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 14 oz potatoes (about 3)
- 14 oz pumpkin
- 7 oz Tuscan kale
- 1/2 onion
- to taste extra virgin olive oil
- rosemary
- thyme
- to taste salt
- to taste pepper
Tools
- 1 Pan
Steps
First, peel the potatoes and cut them into cubes about 1.5 cm (0.6 inches). It’s important they are uniform to ensure even cooking. Remove the skin and seeds from the pumpkin, then cut it into cubes the same size as the potatoes.
Wash the kale leaves well and remove the harder central rib (the woody part). Cut the leaves into large strips.
In a large non-stick pan (mine is 28 cm), heat three or four tablespoons of extra virgin olive oil. Add the finely chopped onion and let it soften on low heat until it becomes transparent. Slightly increase the heat and add the potatoes along with rosemary and thyme: let them brown for about 7-8 minutes, uncovered, stirring often, until they start to color.
Then add the pumpkin, reduce the heat slightly, cover with a lid and cook for another 10 minutes. The pumpkin will become tender and start to create a light cream that will bind all the flavors together.
Remove the lid and add the Tuscan kale. Although it may seem very bulky at first, don’t worry, it will shrink drastically in a few minutes. Mix well with a wooden spoon and cook for another 5 minutes without the lid. Halfway through cooking, add salt and pepper.
Raise the heat for the last 2 minutes of cooking to evaporate any remaining moisture. Taste, adjust salt if necessary, and serve hot.
Here is the Pumpkin, Potatoes, and Tuscan Kale in the Pan ready! Enjoy your meal!
Until the next recipe
Storage
You can store the pan-fried Pumpkin, Potatoes, and Tuscan Kale in the refrigerator for 2-3 days, in an airtight container. When ready to eat, reheat in a pan with a drizzle of oil to restore crispiness; avoid the microwave to prevent the vegetables from becoming too soft.
I do not recommend storing it in the freezer: since potatoes and pumpkin tend to lose texture and become mealy once thawed.
I do not recommend storing it in the freezer: since potatoes and pumpkin tend to lose texture and become mealy once thawed.
Tips and Suggestions
– Try to cut potatoes and pumpkin to the exact same size. If the potatoes are too big compared to the pumpkin, they will remain raw inside; if the pumpkin is too large, it will become mush before the potatoes are ready.
– Use the largest pan you have. If the vegetables are too crowded, they will start to steam due to moisture, becoming soft. If they are well spaced, the oil will be able to lightly “fry” them, creating the crust.
– Don’t salt the Tuscan kale right away. Salt draws water from vegetables. Add it only towards the end of the cooking of the kale to keep it crunchy.
– Choice of pumpkin: for this recipe, the Mantovana or Delica varieties are the best. They have firm flesh and low water content that holds up well when cooking in the pan without disintegrating too much.
– If you don’t like rosemary, try using fresh sage.
Speedy Tricks
– If you’re short on time, blanch the potato cubes for 5 minutes in salted water before transferring them to the pan. You’ll cut the total time in half.
– Place the potato and pumpkin cubes in a microwave-safe bowl with a tablespoon of water. Cover and cook on high power for 4-5 minutes. They will be partially cooked: in the pan, they only need to form the crust (saves 15 minutes!)
– Instead of 1.5 cm cubes, cut potatoes and pumpkin into thin slices (like chips) or cubes of less than 1 cm. The smaller the surface, the faster the heat reaction.
– If the Tuscan kale seems too tough, quickly blanch it (30 seconds) in boiling water or use water from the kettle while the potatoes are in the pan. It will soften instantly.
– If you’re often in a hurry, look for bags of pre-cleaned diced pumpkin and pre-washed Tuscan kale at the supermarket. They will save you 70% of the prep work!
– If you’re often in a hurry, look for bags of pre-cleaned diced pumpkin and pre-washed Tuscan kale at the supermarket. They will save you 70% of the prep work!
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