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Warm Kale and Potatoes

Fingerlings are thumb-size long white potatoes. Because they are young, they haven’t had time to convert their sugar fully into starch and consequently have a crisp, tender texture and very thin skin.

Ingredients: 

Ingredients: 

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¾ lb. fingerling or small new potatoes
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1 small onion, coarsely chopped
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2 Tbs. olive oil, divided
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2 cloves garlic, minced
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1 small chile pepper (such as jalapeno), seeded and finely chopped
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½ lb. kale, torn into small pieces
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2 Tbs. balsamic vinegar
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1 Tbs. chopped fresh oregano or 1 ½ tsp. dried

Instructions: 

  1. Preheat oven to 375 degrees.
  2. In medium bowl, toss potatoes and onion with 1 tablespoon olive oil. Spread potato-onion mixture on baking sheet and roast until potatoes are tender, about 30 minutes. When cool enough to handle, cut potatoes into bite-size pieces.
  3. In large skillet, heat remaining 1 tablespoon oil over medium heat. Add garlic and chile pepper and cook, stirring often, 30 seconds. Add kale, potatoes and onions. Cover and cook until kale is wilted, 2 to 5 minutes. Add vinegar, oregano, salt and pepper. Toss thoroughly and serve.

Nutrition Information: 

Calories: 
171
Protein: 
3 g
Total Fat: 
7 g
Saturated Fat: 
1 g
Carbohydrates: 
25 g
Cholesterol: 
mg
Sodium: 
203 mg
Fiber: 
3 g
Sugar: 
g
Yield: 
4 Servings

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