Sauteed Potatoes With Black Kale and Nigella

1. 1

   Bring a large pot of water to a boil while you clean kale.

2. 2

   When water comes to a boil, salt generously and add kale.

3. 3

   Blanch 2 to 3 minutes, until just tender.

4. 4

   Transfer to a bowl of cold water, drain and squeeze out excess water, taking it up by the handful.

5. 5

   Cut squeezed bunches of kale into slivers and set aside.

6. 6

   Heat 2 tablespoons olive oil over high heat in a heavy, preferably nonstick, 12-inch skillet and add potatoes.

7. 7

   Turn heat down to medium-high and sear without stirring for 5 minutes, then shake and toss in pan for another 5 to 8 minutes, or until just tender and lightly browned.

8. 8

   Add salt and continue to toss in pan for another minute or two, until tender.

9. 9

   Add remaining teaspoon oil, shallots and nigella seeds and cook, stirring until shallots are tender and fragrant, about 3 minutes.

10. 10

    Stir in kale and additional salt if desired and cook, stirring or tossing in the pan for another 3 to 5 minutes.

11. 11

    Remove from heat, taste and adjust seasonings, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.