Sauteed Potatoes With Black Kale and Nigella

• 1 bunch black kale (about 1/2 pound), stemmed, leaves washed in 2 changes water
• Salt
• 2 tablespoons plus 1 teaspoon extra virgin olive oil
• 1 1/2 pounds potatoes, such as yellow potatoes or Yukon golds, cut in small dice (about 1/2 inch)
• 2 shallots, minced
• 1 teaspoon nigella seeds
• Freshly ground pepper

1. Bring a large pot of water to a boil while you clean kale.
2. When water comes to a boil, salt generously and add kale.
3. Blanch 2 to 3 minutes, until just tender.
4. Transfer to a bowl of cold water, drain and squeeze out excess water, taking it up by the handful.
5. Cut squeezed bunches of kale into slivers and set aside.
6. Heat 2 tablespoons olive oil over high heat in a heavy, preferably nonstick, 12-inch skillet and add potatoes.
7. Turn heat down to medium-high and sear without stirring for 5 minutes, then shake and toss in pan for another 5 to 8 minutes, or until just tender and lightly browned.
8. Add salt and continue to toss in pan for another minute or two, until tender.
9. Add remaining teaspoon oil, shallots and nigella seeds and cook, stirring until shallots are tender and fragrant, about 3 minutes.
10. Stir in kale and additional salt if desired and cook, stirring or tossing in the pan for another 3 to 5 minutes.
11. Remove from heat, taste and adjust seasonings, and serve.

black kale, salt, extra virgin olive oil, potatoes, shallots, nigella seeds, freshly ground pepper

Taken from cooking.nytimes.com/recipes/1017072 (may not work)