Comforting Autumn Food
Is there anything like potatoes to bestow comfort, fullness and satisfaction? Maybe it’s because I’m part Irish, but I LOVE potatoes–carbs and all! And this is potato season. Before the ground gets too cold, our CSA farmer is busy digging up pounds and pounds of potatoes and putting them in storage troughs deep underground so we have some all winter long.
The Backstory While I’m perfectly fine microwaving a potato and eating with a little butter and salt, I had fun doing something a little different with this recipe. I got the idea while breakfasting on a Greek scramble accompanied by hash browns. I’m always mixing things up and found that the kalamata olives, kale and tomatoes from the omelet paired well with the potatoes. Hence the recipe for Greek Style Potato Skillet!
Overview Here’s a quick overview of the recipe. It may sound a little complicated, but it’s almost a one-dish meal. Just serve with a simple chicken thigh, fish filet or hamburger.
- Step 1: Stem, chop and simmer the kale until tender
- Step 2: Saute onion and garlic with oregano, basil and thyme
- Step 3: Fry the potatoes and stir in kale and onion mixture
- Step 4: Stir in tomatoes and kalamata olives and simmer a few minutes for flavors to meld
- Step 5: If desired, melt feta cheese on top
The full recipe follows, but you can also print the PDF here.
Greek Style Potato Skillet
Leftover baked potatoes make this an easy-to-prep dish, so be sure to have some on hand! Alternatively, microwave potatoes while the kale cooks.
Step 1: Cook Kale
- 4 cups kale, stemmed and chopped into ½ – 1” pieces
- ¼ tsp. sea salt
- 1 cup water, plus more as needed
In a large, heavy-bottomed skillet combine kale, salt and water. Cover and bring to a boil, then reduce heat to low and simmer until kale is tender to taste, about 10-15 minutes. Remove to a serving bowl and rinse pan.
Step 2: Saute Aromatics and Seasonings
- 1 Tbsp. + 2 tsp. olive oil
- 1 med. onion (preferably red), diced to ½”
- 2 to 4 Tbsp. chopped fresh garlic (or 1-2 Tbsp. jarred garlic)
- 2 tsp. dried leaf oregano
- 2 tsp. dried leaf basil
- ¼ tsp. dried leaf thyme
Heat the 1 Tbsp. oil in same skillet pan over medium heat until hot but not smoking. Add onion and sauté until lightly browned, about 5-10 minutes.
Push onion to sides of pan and pour the 2 tsp. oil into center. When just warm, add garlic and spices to it and cook gently just a couple minutes until fragrant. Stir into onion.
Remove to serving bowl with kale.
Step 3: Fry Potatoes
- 1-2 Tbsp. olive oil
1½ lbs. potatoes, pre-baked (preferably from about 2 Russets, or 4 med. Yukon Gold or red or potatoes, cubed to about ¾-1”
Heat oil in skillet over medium heat until hot but not smoking. Add potato cubes and fry, turning occasionally, until browned on most sides.
Add kale and onion mixture and stir gently to combine.
Step 4: Stir in Remaining Ingredients
- 4 med tomatoes, diced to about ½-3/4“
- 2-4 Tbsp. kalamata olives, chopped lightly
- ½ cup broth, plus more if needed
Stir in tomatoes, olives and broth. Simmer over low heat about 10-15 minutes to allow flavors to meld and broth to evaporate, adding a little more broth if needed to prevent burning.
Step 5: Accessorize with Feta Cheese (Optional)
- 1-2 cups feta cheese, optional
Top skillet with feta cheese, if desired, cover briefly to melt a little.
Taste and adjust seasonings before serving.
Notes
Kale can be a tough character, so be sure to remove the stems, cut it quite small and cook in the salt water until it’s tender to your taste.
Russet Potatoes make the best baked potatoes–and leftover hash browns. But I made the dish with Yukon Golds which are also just fine. Save time by planning a meal with baked potatoes one night and making leftovers for a couple nights later.
Prepared Garlic (the kind that comes in a little jar) can save even more time. Don’t be afraid to use it if it helps get good meals on the table!