This is a recipe that originated in my native village in the Calabria region of Italy. It's considered a peasant dish because it's so inexpensive to make, with three main ingredients: potatoes, peppers and onions. But what's considered "low class" can just easily become gourmet — just look at polenta. I used to laugh with my family as we gathered around the table eating it from a communal wooden board, thinking that some day it would be considered fancy. Today it's seen on some of the finest restaurant menus.
This dish was a comfort food favorite when I was a child, and now it's one for my children. In this sense I'm passing on a small part of my family legacy.
Since I rarely can leave a recipe static, I wanted to update this Old World dish to suit the New World palate, so I topped it with some yummy sautéed kale. It's also great (if you're not vegan) to top it with a sunny side up egg. The yoke spreads over the other ingredients, and every bite is scrumptious — perfect for a family brunch.