I am not the biggest fan of raw kale salads (or other dark leafy greens served uncooked) but this recipe from Epicurious may have won me over. I found cheap (2 for $3) bunches of young-looking kale at the farmers’ market, with thin stems and leaves the size of my hand. It’s a wintry dish but also a good way to use storage potatoes and smaller kale in the spring and early summer. What makes it a winner is the balance of textures and flavors: crunchy, slightly bitter and slightly sweet kale; crisp, warm, and earthy roasted potatoes crusted with salty cheese; a tangy, garlicky, and nutty dressing; and I threw a soft-boiled egg on top (because I love putting eggs on things). Full disclosure: I suck at peeling boiled eggs at home (or the ones I use just aren’t old enough), which is why you’re looking at a pitted albumen.

By the way, today is kale-lover Nancy’s birthday, so this post is dedicated to her.