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This recipe popped up while doing an online search for kale recipes. It sounded quick, and it is! and it’s good. Hubby and I both loved the crispy kale leaves with the soft potato chunks. It’s an easy side dish!

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just a few ingredients needed!

WHAT YOU NEED:

1/2 pound small red-skinned potatoes, cut into 1/2-inch pieces

2 tablespoons extra-virgin olive oil

1 large bunch kale, stems removed, leaves torn (about 10 cups)

3 cloves garlic, thinly sliced

Kosher salt and freshly ground pepper

WHAT YOU DO:

Preheat the oven to 425 degrees F.

Prep the potatoes. I actually got out a ruler to see how big a half-inch piece is! Turns out my chopper is exactly that size! Or, just chop them yourself, but try to keep uniform pieces for even baking.

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Cut potatoes into uniform pieces for even baking.

Toss the potatoes with 1 tablespoon olive oil on a rimmed baking sheet; spread in a single layer and roast 5 minutes. The recipe doesn’t state, but I would salt and pepper them at this point. My finished dish needed salt!

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Ready to roast!

Prep the kale: wash, de-stem, and chop. Keep the kale pieces fairly large. They will roast up into crispy chips! Peel and chop the garlic.

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Kale and garlic prepped!

In a large bowl, combine¬†minced garlic, 1¬†tablespoon olive oil, 1/4 teaspoon salt, and pepper to taste. Again, the recipe doesn’t state this, but I would give the garlic time to infuse the oil. Next time, I’ll do this step BEFORE chopping the potatoes.

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Allow garlic to infuse oil before adding kale.

Add chopped kale to garlic oil and toss well.

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Stir well to coat kale with garlic oil.

Add to the baking sheet with the potatoes and toss.

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Add kale to hot potatoes.

Roast until the kale is crisp and the potatoes are tender, stirring once, 15 to 20 minutes. I set the timer for 10 minutes, stirred the kale/potatoes, and roasted 10 more minutes.

 

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Roasting!

The kale pieces were crispy! The potatoes were hot and tender! Great combination! My only complaint is that the dish needed more salt, so adjust according to your tastes.

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Roasted crispy and tender!

I served it with herbed chicken and glazed carrots. I’ll be making this quick side again!

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Dinner is served!

 

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