Baked Curly Kale with Potatoes, Olives, and Garlic

Preparation info

  • Serves


    as a side dish
    • Difficulty


Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

  • About

This savory rustic mix is baked rather than simmered to better retain the distinct textures. Small yellow-fleshed potatoes are my favorite, but they are hard to find. If you use larger ones, you may prefer to peel them. Vegetable devotees may want no more than grilled tomatoes to fill out the meal; others might serve an assertive grilled fish (such as mackerel or sardines), roast lamb, or sausage of any nationality.


  • pounds curly kale
  • pounds small yellow-fleshed potatoes
  • About 20 oil-cured black olives
  • About 3 tablespoons olive oil
  • 2 large garlic cloves, chopped
  • ½ cup water
  • ¼ cup dry vermouth
  • Pepper
  • Lemon wedges


    1. Preheat oven to 350°F. Wash kale in plenty of water, lifting out gently so debris sinks. Drain. Strip out heaviest stems; do not bother to remove smaller ones. Bunch or stack kale and cut into ½-inch slices. Scrub potatoes. Halve, then cut into ¼-inch slices. Halve and pit olives.
    2. Heat 2 tablespoons oil in large casserole. Add garlic and stir over low heat until lightly colored. Add potatoes and toss. Add kale, olives, water, and vermouth. Bring to a boil.
    3. Cover tightly, set in oven, and bake until potatoes are just barely tender, about 40 minutes, shaking or stirring occasionally.
    4. Add olive oil to taste. Serve hot or at room temperature (my preference), with pepper and lemon.