Skillet Potatoes with Greens
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Whole Living, June 2011
- Yield Serves 6 to 8
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Ingredients
- 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 tablespoons extra-virgin olive oil
- 1 clove garlic, thinly sliced
- Pinch red pepper flakes
Directions
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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.
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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.
It came out really good BUT I seriously doctored it up... I thought it sounded too plain and also I thought the kale would overcook and the potatoes would never brown.. so I did the first half the same but then I browned the potatoes first in the pan before adding the kale (as the last comment suggested)... And I also added lemon juice, honey, and some stock so that it had more flavor. ...
Looks awesome! To have potatoes browned like in the photo while not overcooking the kale, in step 2, I would throw the potatoes in the oil till they brown and then the greens.