Czech Republic Comfort Food Recipe for Kale Sauteed With Potatoes and Tomatoes

Potatoes figure prominently in Czech cuisine. A reliable fixture in Czech gardens, the root vegetable is appreciated for its culinary versatility. From the hearty simplicity of potatoes as a single ingredient, consumed raw or cooked, to their camaraderie in side dishes and soups, potatoes find full expressive range in Czech cuisine.

Potatoes are especially enjoyable in multi-ingredient recipes, where their flavor-enchancing abilities to absorb, intensify, and reflect other flavors are showcased effectively.

My family's rendering of Kale Sautéed With Potatoes and Tomatoes (Dušená kapusta s brambory a rajčaty), a classic in Czech side dishes, attests to the amiability of the gardening triumvirate of kale, potatoes, and tomatoes in Czech cuisine.

Ingredients for 6 servings

Yields 4 to 6 servings, depending upon portion size.

2 Tablespoons oil plus 1 teaspoon, separated:  olive or sunflower

• Note:  1 teaspoonful to be used to sauté garlic

1 pound kale, coarsely chopped

1 medium red onion, chopped

1 pound red potatoes, diced

1 pound (= 16 oz.) fresh tomatoes, diced

• Or:  1 14.5-ounce can diced tomatoes

2 cloves garlic, chopped

1 teaspoon black pepper

1/2 teaspoon sea salt

1 Tablespoon chopped fresh parsley

• Or:  1 teaspoon dried parsley

1. Add oil to a large pot with a lid or a Dutch oven on burner set at medium-high.

• Stir in kale, onions, and potatoes; mix well.
• Cook until kale becomes bright green, usually about 1 to 2 minutes.

2. Reduce burner to medium. Add 1/2 cup water, and do not worry if you hear a brief sizzling.

• Stir in tomatoes.
• Cover and cook until kale wilts down and potatoes are tender, usually about 15 to 20 minutes.

3. While keeping pot on burner, use spatula or large spoon to push ingredients to side of pan to make space for teaspoon of oil, garlic, and seasonings (black pepper, salt) on bottom.

• Cook until garlic becomes fragrant, usually about 1 to 2 minutes.
• While still on burner, stir to mix ingredients well.

4. Remove from burner and transfer to large serving bowl with lid.

• Cover and lightly toss.
• Garnish with fresh parsley.
• Feel free to top with shredded cheese and fried or poached eggs.

Serve immediately.

Servings:  4 to 6. 

My special thanks to talented artists and photographers/concerned organizations who make their fine images available on the internet. 

Shredded cheese and fried or poached eggs are popular toppers for the tasty trio of kale, potatoes, and tomatoes.: Pen Waggener, CC BY 2.0, via Flickr @ https://www.flickr.com/photos/46286575@N00/2750669950/

fresh baby kale, ready for chopping: Jay Davis (jdavis), CC BY ND 2.0, via Flickr @ https://www.flickr.com/photos/birdman/4864453896/