Add a little twist to new potatoes with wild mushrooms and vibrant green kale. Up the ante with a drizzle of truffle oil, and serve alongside a rack of beef with Roquefort cheese sauce.
POTATOES, WILD MUSHROOMS AND KALE RECIPEServes 6
1 Tbsp olive oil2 cloves garlic, thinly sliced½ onion, finely chopped600g new potatoes, blanched2 Tbsp each chopped rosemary and thyme200g wild mushrooms2 cups roughly chopped kale leavesSalt and freshly ground pepperTruffle oil, to drizzle, optional
1. Warm the oil in a large frying pan. Add the garlic and onion, softening for 3 or 4 minutes. Add the potatoes and herbs, browning all over. Stir through the mushrooms until softened, then finally add the kale and allow it to wilt.
2. Season with salt and pepper and serve hot. Drizzle with 1 tablespoon of truffle oil if desired.
