I love this dish. A lot. It has such depth of flavor, and it feels like a hug. The purple kale and spinach take on a sweet taste from the apple cider vinegar, and the miso, white wine and garlic add layered flavors that pair perfectly with the meaty red potatoes.
You could use any potato for this dish—red potatoes are just so pretty. Purple kale is equally enticing, but it just doesn’t maintain its color after cooking. But, hey, it definitely maintains its taste. The apple cider vinegar lends just enough acidity—and 1 tbsp is the right amount. Certainly if you taste the dish and want more acidity, add it while still warm, and mix through. The 2 tbsp of miso also works quite well. I tested the recipe with 1 tbsp, and it didn’t lend enough earthiness.
Finally, dill pairs well with the earthiness of this dish, since dill’s flavor profile is bright and sweet. It’s often left raw as a topping, but mixing it into the dish tastes awesome.
The necessary tools for this recipe are minimal: a pot, a baking sheet and a pan. Enjoy, and leave a comment below if you try it!
A substantial dish with wonderful depth of flavor from the miso, dill, and apple cider vinegar.
30 Minutes
60 Minutes
1 Hour 30 Minutes
Step 1
Preheat your oven to 400F. Place the quartered potatoes in a large pot of boiling water. Add 2 tbsp of salt. Bring back to a boil and then simmer for 20 minutes until just fork-tender (you want them to hold their shape and not fall apart). Drain, and let cool. Once cool, place on a baking sheet fitted with parchment paper. Drizzle 1 tbsp oil and 1 tsp salt over the potatoes. Roast for 20-30 minutes until crispy to your liking. While the potatoes roast, make the kale/spinach mixture.
Step 2
Add the remaining 2 tbsp olive oil to a pan over medium heat.. Once it shimmers, add the garlic and 1 tsp salt and stir for 2 minutes until it just begins to turn golden (not burnt). Add the miso, and stir for one minute to break it down a bit. Add the kale and spinach, and stir to mix with miso and garlic. Immediately add the water and let steam briefly. Add apple cider vinegar, and stir to combine. Add final 1 tsp of salt. Then add the white wine, and let it boil to cook off the alcohol. Stir to combine. The greens should be softened at this point.
Step 3
Add the dill to the pan, and stir to soften and combine with vegetables. Remove the pan from the heat, and set aside. Remove the potatoes from the oven when ready, and place in serving dish. Add vegetable mixture to the dish, and taste for salt.
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