Kale is a leafy green vegetable that is all the range lately. Kale is considered a Super Food because it provides more antioxidants than any other fruits or vegetables and is great source of fiber, calcium and iron.
When purchasing fresh kale, look for firm, deeply colored leaves that are not wilted, browning, or yellowing. Kale with smaller leaves will be more tender and mild than the larger leaf varieties.
1 1/2 pounds small Yukon Gold potatoes, halved
Coarse salt and freshly ground black pepper
8 ounces kale, stems removed and leaves torn into 2-inch pieces
2 Tbsp. extra-virgin olive oil
1 clove garlic, thinly sliced
Pinch red pepper flakes
- Bring potatoes to a boil in a medium saucepan of well-salted water.
- Reduce heat and simmer until tender, about 10 minutes.
- Stir in kale and cook until wilted, 1 to 2 minutes. Drain.
- Heat oil in a large pan over medium-high heat.
- Add potatoes and kale.
- Cook, stirring, until potatoes are golden brown, about 5 minutes.
- Add garlic and red pepper flakes and cook about 1 minute.
- Season with salt and pepper; serve warm or at room temperature.
Food Mingle Blog Alternatives and Substitutions:
- You may substitute your favorite greens for the kale: spinach, rappi, swiss chard, etc.
Yield: 8 servings