Ligurian Torta With Kale And Potato Recipes

KALE AND POTATO SPANISH TORTILLA

Steps:

• Peel potatoes and cut into 1/3-inch dice (2 1/4 cups). Heat oil in a 10-inch nonstick skillet over moderate heat until hot but not smoking, then reduce heat to moderately low and cook potatoes, onion, and 1 teaspoon salt, stirring occasionally, until potatoes are tender, about 20 minutes.
• Blanch kale while potatoes cook:
• Cook kale in a 4- to 6-quart pot of boiling salted water until wilted, 2 to 3 minutes. Drain in a colander and immediately transfer to a bowl of cold water to stop cooking. Drain again, squeezing handfuls of kale to extract excess moisture, then coarsely chop.
• Add kale to potato mixture and cook, stirring occasionally, until kale is tender, about 5 minutes. Drain vegetables in colander set over a bowl, reserving drained oil, and cool 10 minutes.
• Lightly beat eggs in a large bowl, then stir in vegetables, 1 tablespoon drained oil, and remaining 1/2 teaspoon salt.
• Add 1 tablespoon drained oil to skillet, then add egg mixture and cook over low heat, covered, until sides are set but center is still loose, about 12 minutes. Remove from heat and let stand, covered, 15 minutes.
• Shake skillet gently to make sure tortilla is not sticking (if it is sticking, loosen with a heatproof plastic spatula). Slide tortilla onto a large flat plate, then invert skillet over tortilla and flip it back into skillet. Round off edge of tortilla with plastic spatula and cook over low heat, covered, 10 minutes more. Slide tortilla onto a plate and serve warm, cut into wedges.

LIGURIAN KALE PIE (TORTA DI VERDURA)

Steps:

• Place the greens in a large pot. Add 3 cups of water, cover and set over medium heat. Bring to a boil and cook for 12 minutes, stirring occasionally, until wilted. Transfer to a colander. Once cool, wring out the greens to remove as much water as possible.
• Using a standing mixer fitted with a dough hook, mix the flours and 2 teaspoons salt until combined. Add 1 cup cold water and 1/4 cup olive oil and mix on medium speed for 8 minutes. (You can also mix by hand: Using a wooden spoon, combine the dry ingredients in a large bowl, then stir in the wet ingredients until combined. Transfer to a floured board and knead for 10 minutes.) Divide the dough into 2 equal pieces and let rest for at least 10 minutes. (The dough can be refrigerated for up to 1 day.)
• Preheat the oven to 400 degrees. Place half of the greens in a food processor and pulse until the pieces are about the size of a grain of rice. Transfer to a large mixing bowl. Repeat with the remaining greens. Process the scallions and herbs to a rough paste and mix into the greens. Stir in the egg, cheeses, 3 tablespoons olive oil and nutmeg. Season to taste with salt.
• Line a large cookie sheet with parchment paper and set aside. Flour a flat surface and roll one of dough balls into a circle about 16 inches in diameter, 1/8- to 1/16-inch thick, and lay it on the cookie sheet. Scoop the filling onto the dough and spread it evenly to 3/4 inch from the edge. Add more flour to the surface, roll out the second ball of dough and drape it across the filling. Trim the top layer so it hangs over the filling by 1/2 inch. Pinch together the layers. (If the dough doesn't stick, moisten the edges with a little water.) Slash two vents into the top of the pie and brush with the remaining 2 tablespoons olive oil.
• Bake until the pie is slightly puffy in the center and the filling has set, 40 to 50 minutes. If the top crust browns too quickly, cover it with foil. Cool before eating. It will keep 3 to 4 days at room temperature. If refrigerated, warm the slices in a skillet before eating.

SAUTEED POTATOES WITH KALE

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender but still holding their shape, about 15 minutes. Drain.
• Meanwhile, heat 2 tablespoons olive oil in a large frying pan over medium-high heat until quite hot. Toss in pieces of kale; reduce heat to medium. Cover and cook, stirring often, until kale begins to soften and crisp slightly, about 5 minutes. Add onion; cook until softened and translucent, 2 to 3 minutes. Stir in garlic.
• Add remaining olive oil when onions are beginning to brown. Stir in potatoes and season with salt and pepper. Cover and cook until potatoes are completely softened, about 5 minutes. Remove lid; cook and stir until potatoes just begin to brown, about 10 minutes more.

CREAMY POTATO KALE GRATIN RECIPE BY TASTY

Steps:

• Thinly sliced the potatoes, roughly ¼-inch (5mm) thick.
• Remove stems from kale and cut into ¾ inch-1 inch (2 cm) pieces.
• For the Béchamel sauce, add butter and garlic to a saucepan on medium heat and sauté until aromatic.
• Add flour and mix until mixture browns slightly.
• Add milk, salt, and pepper and simmer on low heat until mixture thickens.
• In a medium-sized oven dish, lay a hefty bed of kale adding olive oil, salt, and pepper and gently mixing.
• Starting from one side layer your potatoes across the kale covering the entire dish.
• Gently press the potatoes and kale mixture down to make more room in the dish.
• Drizzle half of the Béchamel sauce across all of the potatoes.
• Repeat the process and add another layer of kale, olive oil, salt, pepper, and potatoes and cover with remaining sauce.
• Garnish to taste with parmesan, Gruyère, and bread crumbs
• Bake at 350°F (180°C) for 30 minutes covered. Remove cover and bake an additional 30 minutes.
• Enjoy!

LINGUICA, KALE, AND POTATO SOUP

Steps:

• Heat olive oil in a deep, heavy pot over medium high heat.
• Add potatoes and onions, cover and cook for 5 minutes, stirring occasionally.
• Add garlic, bay leaves, and kale.
• Cover and wilt greens about two minutes; season with salt (if desired) and pepper.
• Add beans, tomatoes, linguica,& broth and bring to a full boil.
• Reduce heat to medium, cover and cook 15 minutes or until potatoes are tender.
• Remove bay leaves; serve soup with a dollop of sour cream (optional) and some of your favorite crusty bread.

LIGURIAN FISH AND POTATOES

Steps:

• Heat oven to 400 degrees. On a plate or tray large enough to hold fish in one layer, sprinkle salt to a depth of about 1/8-inch. Lay cod on it, and cover it with another layer of salt. Set aside.
• Peel potatoes and slice less than 1/4 inch thick, using a mandoline if possible. Toss potatoes in an 8-by-11-inch or similar size baking pan with all but 2 tablespoons oil. Season potatoes liberally with salt and pepper, spread them evenly in pan, and place pan in oven.
• Cook potatoes for about 30 minutes, shaking pan once or twice to make sure they don't stick. Potatoes should be tender when pierced with a thin-bladed knife. Rinse fish well, then dry it. Place on top of potatoes, drizzle with remaining olive oil, sprinkle liberally with pepper, and return pan to oven. Cook until fish is done, 8 to 12 minutes depending on its thickness. (A thin-bladed knife will pass through it easily.) Garnish with parsley, and serve.