Potato and Kale Cakes with Rouille

As I was waiting to get a haircut in a downtown Seattle salon yesterday, I was leafing through a variety of magazines including Bon Appetit. I was interested in an Asian looking chicken salad, but it seemed to include so many steps and so many ingredients that I quickly abandoned the idea. Disappointed and slightly hungry I turned to the next page which contained ideas on how to use dark green veggies for cooking. Of course, kale, Swiss chard and other select greens are hard to like - and impossible to love - for most people. Nevertheless, I decided to give the recipe a try. I figured it would be fun to add a starch (with a green twist) to my usual repertoire of rice and potatoes cooked in two to three different ways.

I served the cakes with oven-baked salmon, only because that's what I'd originally planned for dinner. But I think the cakes would have been better matched with grilled chicken or beef.

I used slightly less kale and all of the potatoes, because I knew that would help make the side more appealing to the rest of my family. By the way, the rouille was fantastic. The rouille would also go well with a grilled meat.

Hungry yet? It's delicious. Here's the recipe from Bon Appetit. http://bit.ly/i0Ap2i