Spuds ‘n’ Kale

Autumn comfort food. So quick. So easy. So yummy.


Wash several fresh small red potatoes. Cube and cover with water in a large pot. Cover with lid. Bring to a boil. Reduce to a simmer and cook until tender when pierced with a knife.

Meanwhile, wash and tear into bite-sized pieces one small bunch of fresh tender kale. (I like the leafy kale for this dish, not the dinosaur or lacinato.)

When potatoes are done, drain. (It’s helpful to leave a thin layer of water in the pan.) Top potatoes with prepared kale and replace the pot lid. Let the heat from the potatoes steam the kale briefly. Remove lid and add enough good quality olive oil to coat the spuds. Mash by hand with a large wooden spoon, smooshing the potatoes and blending in the kale. Season with sea salt and fresh ground black pepper.

We often eat this as a late supper with a glass of apple cider or with sliced apples or sweet radishes.