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Garlic Baked Kale with Potatoes    Veg  HT ACC   70mins

Serves 4      Hot  Vegetarian Vegan  Vegetables  Spices  Accompaniment  Gluten Wheat Dairy Free  Eggless

3 tbsp Olive oil
4 Garlic Cloves, crushed
675g/1˝lb Curly Kale, washed and stems removed
675g/1˝lb Potatoes, peeled and cut into 12mm/˝-inch cubes
20 Black Olives, halved and pitted
180ml/6fl.oz. Water
˝ teasp Cayenne Pepper
Salt and Black Pepper


1. Preheat the oven to 180C, 350F, Gas Mark 4 and cut the kale into 1-inch lengths.

2. Heat 2 tablespoons of the oil in large flameproof casserole, add the garlic and potato and sauté for 2-3 minutes, turning from time to time.

3. Add the kale, olives, water, cayenne, salt and black pepper and bring to the boil.

4. Cover with a tight fitting lid or aluminium foil and bake for about 40 minutes until potatoes are tender, stirring the mixture once or twice during the cooking time.

5. Serve hot drizzled with the remaining olive oil.

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Key techniques required to make this recipe


Chop to – To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

Related Recipes and Information

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What's in Season  |  Growing Vegetables

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