KALE IN SPANISH RECIPE

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KALE AND POTATO SPANISH TORTILLA RECIPE | EPICURIOUS



Kale and Potato Spanish Tortilla Recipe | Epicurious image

The potatoes are poached in olive oil as they often are in Spain — only some oil is absorbed; the rest is drained off. Active time: 1 hr Start to finish: 1 3/4 hr

Provided by EPICURIOUS.COM

Yield Makes 6 servings

Number Of Ingredients 6

1 lb boiling potatoes
1 cup olive oil
1 large onion, chopped
1 1/2 teaspoons salt
1 lb kale, center ribs discarded
7 large eggs

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.
  • 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.

SPANISH KALE-AND-WHITE BEAN SOUP RECIPE | MYRECIPES



Spanish Kale-and-White Bean Soup Recipe | MyRecipes image

This hearty soup makes a great meal by itself, or serve it with crusty bread and cheese (we like Manchego).

Provided by MyRecipes

Total Time 1 hours 26 minutes

Prep Time 20 minutes

Cook Time 1 hours 6 minutes

Yield Makes 6 to 8 servings

Number Of Ingredients 11

½ pound smoked chorizo, chopped
1 medium potato, cubed
1 medium onion, chopped
1 medium carrot, diced
1 tablespoon vegetable oil
1 garlic clove, chopped
½ cup dry white wine
1 (48-oz.) container chicken broth
½ (16-oz.) package fresh kale, washed and trimmed
1 (15.5-oz.) can white beans, rinsed and drained
1 (14-oz.) can chicken broth (optional)

Steps:

  • Sauté chorizo in a Dutch oven over medium-high heat 6 to 8 minutes or until browned. Remove with a slotted spoon; wipe Dutch oven clean.
  • Sauté potato, onion, and carrot in hot oil in Dutch oven over medium heat 4 to 5 minutes or until tender; add garlic, and cook 1 minute. Add wine; cook, stirring occasionally, 2 minutes or until wine is reduced by half. Stir in 48-oz. container chicken broth.
  • Bring mixture to a boil. Gradually stir in kale and chorizo. Reduce heat, and simmer, stirring occasionally, 45 to 50 minutes or until collards are tender. Stir in white beans and, if desired, 14-oz. can chicken broth during last 5 minutes of cooking.

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