Makes 4 servings
2 large russet potatoes,
8 ounces yellow-fleshed
potatoes (such as Yukon Gold), scrubbed
1 large bunch kale, any
variety, stems re- moved and leaves
Freshly ground pepper
2 tablespoons olive oil
Romesco sauce (see
Chopped parsley, to
1. Cut all the potatoes into similar-size chunks. Put them in a saucepan with cold water to cover and 1 tablespoon salt. Bring to a boil, then adjust the heat to a simmer and cook until the potatoes are nearly tender when pierced with a paring knife. Then add the kale and continue cooking until the potatoes are soft enough to mash and the kale is tender.
2. Scoop out 1/3 cup of the cooking water and set it aside, then drain the potatoes and kale and transfer them to a roomy bowl. Add the reserved cooking water and the olive oil and mash to a chunky texture. Taste for salt and season with pepper.
3. Divide among warmed plates, spoon over plenty of the sauce, sprinkle generously with parsley, and serve.
Note: To make two cups of Romesco Sauce, warm two tablespoons of extra virgin olive oil in a small skillet. Add one thin but sturdy slice of country bread, turn it immediately so that both sides are moistened with oil, then fry over medium until golden and crisp. When it's done, grind it with 1/2 cup toasted almonds and 3 cloves of garlic in a food processor until the mixture is fairly fine. Add more garlic, 11/2 teaspoons New Mexican or other ground red chile, 4 Roma tomatoes, a tablespoon of chopped parsley, a teaspoon of fresh thyme leaves, a scant teaspoon of salt, a teaspoon of sweet or smoked paprika, and 2 roasted, peeled, and seeded red bell peppers and process until smooth. With the machine running, gradually pour in 1/4 cup sherry vinegar, then 1/2 cup extra virgin olive oil. Taste and make sure the sauce has plenty of piquancy and enough salt. Store the sauce in a tightly covered container in the refrigerator. It will keep for up to a week.