Best Wilted Kale And Roasted Potato Winter Salad Recipes

Wilted Kale and Roasted-Potato Winter Salad image

Provided by Gina Marie Miraglia Eriquez

Yield Makes 4 (main course) or 6 (side dish) servings

Number Of Ingredients 9

2 pounds Yukon Gold potatoes, cut into 1-inch pieces
1/3 cup olive oil
4 garlic cloves (3 thinly sliced and 1 minced)
1/3 cup grated Parmigiano-Reggiano
1/4 cup well-stirred tahini
2 tablespoons water
3 tablespoons fresh lemon juice
3/4 pounds kale, stems and center ribs discarded and leaves very thinly sliced crosswise
Accompaniment: lemon wedges

Steps:

Preheat oven to 450°F with rack in upper third.
Toss potatoes with oil and 1/2 teaspoon each of salt and pepper in a large 4-sided sheet pan, then spread evenly. Roast, stirring once, 10 minutes. Stir in sliced garlic and roast 10 minutes more. Sprinkle with cheese and roast until cheese is melted and golden in spots, about 5 minutes.
Meanwhile, purée tahini, water, lemon juice, minced garlic, and 1/2 teaspoon salt in a blender until smooth, about 1 minute. (Add a bit of water if sauce is too thick.)
Toss kale with hot potatoes and any garlic and oil remaining in pan, then toss with tahini sauce and salt and pepper to taste.

Wilted Kale and Roasted-Potato Winter Salad image

Yield Makes 6 servings

Number Of Ingredients 11

2 pounds Yukon Gold potatoes, cut into 1-inch pieces
1/3 cup olive oil
1 teaspoon salt
1/2 teaspoon pepper
4 garlic cloves, 3 thinly sliced and 1 minced
1/3 cup grated Parmigiano-Reggiano cheese
1/4 cup well-stirred tahini
2 tablespoons water
3 tablespoons fresh lemon juice
3/4 pound kale, stems and center ribs discarded and leaves very thinly sliced crosswise
Lemon wedges, for serving

Steps:

Preheat the oven to 450°F, with the rack in the upper third.
Toss the potatoes with the oil and 1/2 teaspoon of the salt and the pepper in a large 4-sided sheet pan, then spread evenly. Roast, stirring once, 10 minutes. Stir in the sliced garlic and roast 10 minutes more. Sprinkle with the cheese and roast until the cheese is melted and golden in spots, about 5 minutes more.
Purée the tahini, water, lemon juice, minced garlic, and remaining 1/2 teaspoon salt in a blender until smooth, about 1 minute. (Add a bit more water if sauce is too thick.)
Toss the kale with the hot potatoes (to wilt the leaves) and any garlic and oil remaining in pan, then toss with tahini sauce and salt and pepper to taste.