I made this dish to serve alongside our Sunday night lasagne (which I have not started yet, must get on to that!) but it looked and smelled so amazing I have just polished off two bowls of it for my lunch.
I wasn't able to find curly kale but I found two bunches of the most beautiful cavolo nero which I was happy to use as a substitute. I have decided that the easiest way to remove the thickest part of the stem is to strip the leaves away with my hands, which allows me to feel when the stem is becoming less firm and to retain the softer thinner pieces towards the top of the leaf. As suggested I selected Nicola potatoes, which are waxy and a beautiful yellow colour.
The most difficult thing about this recipe turned out to be pitting the olives! I bought a jar of beautiful organic black olives and finally got the knack of pitting them neatly as I reached the end of the little pile I was working through. Of course it took a bit longer than expected due to the amount that were eaten as I pitted.
I didn't add all of the olive oil at the end, maybe half of what the recipe suggested, and also left out the salt. I did add a big crack of pepper though which my family love!
Another great dish and I am sure it will do my Sunday night lasagne proud.