This luscious, earthy braise that is accentuated by the salty chunks of salata and the bright lemon. Some beans, a little pinch of red pepper flakes, or even some fresh corn would be fun in this if you want to change it up.
Braised Kale, Young Potatoes and Ricotta Salata
1 big bunch of any kind of kale - tuscan, black or dinosaur preferred - washed, stems removed and chopped finely
1 can of whole italian plum tomatoes, chopped up and juices reserved
1 lb mix of any firm, waxy fingerling potatoes (or yukon gold), cut in to 1" chunks
1 onion, chopped
3 cloves garlic, minced
1 tbs red wine vinegar
juice of 1 lemon
2 tbs olive oil
1/2 c chicken stock + 1/2 c water
salt and pepper to taste
1/2 c crumbled ricotta salata
1) Parboil the potato chunks in lightly salted water and drain them. They should be just shy of fully cooked by 2-3 minutes.
2) Heat the olive oil over medium heat and cook the onions and garlic for 5-7 minutes, until golden.
3) Add the kale and cook for an additional 4 minutes until it's wilted.
4) Add the tomatoes and diluted chicken stock. Simmer on medium low for 10 minutes, until the kale starts to get soft.
5) Add the potatoes, red wine vinegar, and half the lemon juice. Simmer until the potatoes are finished cooking - 2-3 minutes - then add the crumbled ricotta salata
6) Let sit for 3-4 minutes and season with salt and pepper as needed. If you want it to be more lemon-y, add some of the remaining lemon juice to taste. You might need to add a touch more salt if you do that. You can also drizzle a bit of good olive oil over it.
Serve with a balanced white wine (chenin blanc) or a light, acidic rural Italian red. And lots of crusty bread.