Italian kale stew with cauliflower

Peel the potatoes and cut into small pieces. Cut the cauliflower into florets and the stalk into pieces. Boil the potatoes and cauliflower in a pan with a large layer of water with a little salt in 18-20 minutes.

Shower the kale in a colander with at least 2 liters of boiling water, so that the leaves shrink and become al dente. Spoon the kale with a wooden spoon during pouring. Let the kale drain well, press the moisture well.

Chop the onion and cut the tomatoes into cubes. Heat half of the olive oil in a frying pan and gently fry the onion. Add the tomatoes, tomato paste, oregano and some salt and pepper. Bake for 3 minutes, add 150 ml water with salt for 4 people and let it simmer for 3-4 minutes until it becomes a nice gravy.

Drain the potatoes and cauliflower and mix them into a smooth stew. Spoon the kale with balsamic vinegar, the remaining tablespoons of olive oil, capers and some salt and freshly ground pepper. Warm the stew thoroughly for 2-3 minutes. Serve in deep plates with a tomato gravy in a well. Tasty with pork fillets.