Bolivian kale and potatoes
The South American cuisine is very similar to the Italian as per ingredients and flavors, even if the South American has a spicier twist. I took the idea for this kale-and-potato dish from the traditional Bolivian cuisine. The combination of chili pepper and lime gives the vegetabes a refreshing taste that perfectly blends with potatoes and tomatoes.
The original recipe cooks the potaoes and kale separately, but here I cooked everything as a one-pot dish for practicality. The result, nevertheless, is pretty amazing!
- 2 red potatoes
- 8 kale leaves
- Pinch of onion salt
- 1 tablespoon olive oil
- 1 red pepper
- 2 Italian cooking tomatoes
- 1 teaspoon maple syrup
- Juice of 1/2 lime
- 1/2 fresh chili pepper
- 1/2 cup tomato sauce
- 1/2 cup fresh parsley
- Pinch of pepper
- 1/2 teaspoon vegetable powder
Peel and dice the potatoes into small cubes. Transfer them to a large skillet with a few drops of olive oil. Stir them well, sprinkle with salt and heat to medium, covering with a fitting lid. Rinse and dice the red pepper and and transfer to the skillet. Stir well and let cook, always covering with the lid. Slice the kale, transfer to the skillet, laying on top of the potatoes and peppers. Add 1/3 water, the vegetable powder and pepper. Cover with the lid and let cook. Finally, chop the tomatoes and slice the chili pepper. Add on top of the kale and let cook for 10 minutes with the lid on.
When the kale is soft, mix well and drizzle with a little maple syrup. Stir in the tomato sauce and let cook, lid off, until the excess water has evaporated.
Take off the heat, add a handful fresh parsley leaves and the lime juice, and mix well again. Set aside to cool for 5 minutes before serving.
Accompany with bread, crackers or pita chips. Here, I made some with a simple olive oil, salt and rosemary dressing. ¡Buen provecho!