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🍽️ Oven Kale with Hasselback Potatoes and Gremolata

382 kcal · 30 min · 4 servings

Oven Kale with Hasselback Potatoes and Gremolata Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 200 degrees Celsius with fan.
  2. 2. Wash the thyme and pat it dry.
  3. 3. Clean the potatoes thoroughly.
  4. 4. Cut the potatoes in a hasselback style.
  5. 5. Ensure the cuts are about 0.4 centimeters deep.
  6. 6. Do not cut all the way through.
  7. 7. Place a potato on a tablespoon.
  8. 8. Cut until the edge of the spoon.
  9. 9. This keeps the potatoes connected at the bottom.
  10. 10. Put the potatoes into a bowl.
  11. 11. Add two tablespoons of olive oil.
  12. 12. Season with some salt.
  13. 13. Mix everything well.
  14. 14. Grease a baking tray with one tablespoon of olive oil.
  15. 15. Place the potatoes on the tray with the cut side facing up.
  16. 16. Distribute the thyme sprigs on top.
  17. 17. Bake the potatoes for about 30 minutes.
  18. 18. Wash the kale.
  19. 19. Spin the kale dry.
  20. 20. Remove the thick stems from the kale.
  21. 21. Let the white beans drain in a sieve.
  22. 22. Halve the shallot.
  23. 23. Peel the shallot.
  24. 24. Cut the shallot into fine strips.
  25. 25. Peel the garlic.
  26. 26. Dice the garlic finely.
  27. 27. Put the kale into a bowl.
  28. 28. Add the white beans.
  29. 29. Add the shallots.
  30. 30. Add half of the garlic.
  31. 31. Add two tablespoons of olive oil.
  32. 32. Season with salt.
  33. 33. Mix everything thoroughly.
  34. 34. Take the potatoes out of the oven after 15 minutes.
  35. 35. Distribute the vegetables around the potatoes.
  36. 36. Bake everything for another 15 minutes.
  37. 37. Wash the lemon with hot water.
  38. 38. Grate about one teaspoon of zest.
  39. 39. Halve the lemon.
  40. 40. Squeeze the juice out.
  41. 41. Wash the parsley.
  42. 42. Pat the parsley dry.
  43. 43. Pluck the leaves from the stems.
  44. 44. Chop the parsley finely.
  45. 45. Chop the almonds coarsely.
  46. 46. Put the parsley into a bowl.
  47. 47. Add the almonds.
  48. 48. Add the lemon zest.
  49. 49. Add one tablespoon of lemon juice.
  50. 50. Add three tablespoons of olive oil.
  51. 51. Add the remaining garlic.
  52. 52. Season with salt.
  53. 53. Season with pepper.
  54. 54. Season with sugar.
  55. 55. Mix the gremolata.
  56. 56. Take the potatoes and kale out of the oven.
  57. 57. Plate the dish.
  58. 58. Drizzle the dish with the gremolata.
  59. 59. Enjoy your meal!

Nutrition per serving