Sautéed Potatoes and Tuscan Kale: a delicious and easy side dish to prepare, ready in half an hour. The origins of the potato date back to the discovery of the Americas, specifically in Bolivia and Peru. It is true that potatoes come from far away, but upon arriving in Italy, they found fertile soil with an ideal climate to become a crop that can be grown in any soil and environment. Tuscan kale is a typical vegetable from Tuscany, but today it is known to be cultivated throughout the central-north. However you cook it, alone or with others, it is always a superb side dish, and combined with potatoes, they become the top choice.
- Difficulty: Very Easy
- Cost: Very Affordable
- Preparation time: 30 Minutes
- Portions: 3
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
- Energy 273.32 (Kcal)
- Carbohydrates 31.96 (g) of which sugars 5.69 (g)
- Proteins 4.63 (g)
- Fat 15.82 (g) of which saturated 2.30 (g)of which unsaturated 0.11 (g)
- Fibers 6.40 (g)
- Sodium 809.13 (mg)
Indicative values for a portion of 190 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Sautéed Potatoes and Tuscan Kale
- 15 oz Tuscan kale (already cleaned)
- 14 oz potatoes
- 4 tbsp extra virgin olive oil
- 1 clove garlic
- 1 tsp salt
Tools for Preparing Sautéed Potatoes and Tuscan Kale
- Pan
Steps to Prepare Sautéed Potatoes and Tuscan Kale
Clean the Tuscan kale and cut the leaves into strips, removing the tougher stems. Peel the potatoes and cut them into fairly large wedges. In a pan, sauté the garlic in two tablespoons of oil, add the kale strips and the potato wedges. Adjust with salt (pepper to taste), continue cooking for the first 20 minutes with the lid on, stirring often, then remove the lid and finish by letting the cooking water evaporate and lightly browning the potatoes and kale.
And here they are, ready sautéed potatoes and Tuscan kale
FAQ
How can you make Tuscan kale more digestible?
To make Tuscan kale more digestible, it is advisable to blanch it before using it in any other complex dish.
Why isn’t Tuscan kale easily digested?
The high sulfur content in Tuscan kale impedes good digestion, especially for those who suffer from slow digestion.
Is there a way to prevent the strong smell of Tuscan kale when cooking?
A method that works and that I have personally tried is to place a slice of bread soaked in vinegar on the pot lid, or a small cup with vinegar always on the lid.
