Name: Smashed potato and kale with anchovy-herb sauce
Yield: Serves 4-6
Ingredients: 1 onion, finely chopped; 400 g (14 oz/1 bunch) curly kale or cavolo nero, leaves trimmed from stalks and rinsed; 3 garlic cloves, crushed; 80 ml (2½ fl oz/⅓ cup) extra virgin olive oil; 1 teaspoon lemon juice; 800 g (1 lb 12 oz) waxy potatoes, such as dutch creams, peeled; 10 mint leaves, finely chopped; 1 garlic clove, finely chopped; 1 handful flat-leaf (Italian) parsley leaves, finely chopped; 1 tablespoon lemon juice; 1 teaspoon dijon mustard; 3 anchovy fillets, finely chopped; 1 tablespoon small salted capers, rinsed; 80 g (2¾ oz) butter

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

A Simple Table

By Michele Cranston

Published 2016

About

This is a comforting combination of buttery potatoes and good-for-you greens, with a little bit of garlic thrown in for good measure. It’s a great side dish for sausages, grilled chops and roast beef. Or, if you like potatoes as much as I do, it’s a cosy midweek dinner as is—and even better with the addition of a littl