1 bunch Red Russian kale, stemmed
1 pound potatoes, cut in small dice (about 1/2 inch)
2 overwintered onions, white parts and green
parts diced and divided
1-2 teaspoons smoked paprika
Freshly ground pepper
Bring a large pot of water to a boil while you clean kale. Generously salt the boiling water. Blanch kale 2 to 3 minutes, until just tender. Transfer to a bowl of cold water, drain and squeeze out excess water, taking it up by the handful. Cut squeezed bunches of kale into slivers and set aside.
Heat 2 tablespoons olive oil over high heat in a large nonstick skillet and add potatoes. 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.
Add salt and continue to toss in pan for another minute or two. Add one teaspoon oil, white parts on the onion, smoked paprika and cook, stirring until onions are tender and fragrant, about 3 minutes.
Stir in kale and green parts of the onion and cook, stirring 3 to 5 minutes. Remove from heat, taste and adjust seasonings and serve.