Brief Description:
This flavorful dish combines crispy sautéed potatoes with the earthy taste of black kale, enhanced by aromatic nigella seeds and shallots. It’s a nutritious side dish perfect for lunch or dinner.

Servings:
4 to 6 servings

Ready in:
30 minutes

Calories:
200 per serving

Good for:
Side Dish, Dinner

Ingredients:

For the Sautéed Potatoes With Black Kale and Nigella:

  • 1 bunch black kale (about ½ pound), stemmed and leaves washed in 2 changes of water
  • Salt, to taste
  • 2 tablespoons plus 1 teaspoon extra virgin olive oil
  • 1½ pounds potatoes (such as yellow potatoes or Yukon Golds), cut into small dice (about ½ inch)
  • 2 shallots, minced
  • 1 teaspoon nigella seeds
  • Freshly ground black pepper, to taste

Instructions:

Blanch the Kale:

  1. Bring a large pot of water to a boil and generously salt the water.
  2. Add the washed and stemmed kale, blanching it for 2 to 3 minutes until just tender.
  3. Transfer the kale to a bowl of cold water to stop the cooking process, then drain and squeeze out the excess water by handfuls.
  4. Once drained, cut the kale into thin slivers and set aside.

Cook the Potatoes:

  1. Heat 2 tablespoons of olive oil over high heat in a heavy, preferably nonstick, 12-inch skillet.
  2. Add the diced potatoes and reduce the heat to medium-high. Let the potatoes sear without stirring for 5 minutes, allowing them to crisp on one side.
  3. Shake and toss the potatoes in the pan, cooking for another 5 to 8 minutes until they are tender and lightly browned.
  4. Season the potatoes with salt and continue to cook, tossing for an additional 1 to 2 minutes.

Finish the Dish:

  1. Add the remaining teaspoon of olive oil, minced shallots, and nigella seeds to the skillet. Cook for about 3 minutes until the shallots are tender and fragrant.
  2. Stir in the slivered kale and season with additional salt if needed.
  3. Cook the mixture, stirring or tossing in the pan, for another 3 to 5 minutes until everything is well combined and heated through.
  4. Remove from heat, adjust the seasoning with more salt and pepper if needed, and serve hot.

Nutrition Elements:

  • Total Fat: 10g (15%)
  • Saturated Fat: 1.5g (8%)
  • Carbohydrates: 27g (9%)
  • Sugar: 3g
  • Protein: 4g (8%)
  • Fiber: 4g (16%)