- Yield Serves 6 to 8
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
