Warm Kale and Potatoes
Fingerlings are thumb-size long white potatoes. Because they are young, they havent had time to convert their sugar fully into starch and consequently have a crisp, tender texture and very thin skin.
¾ lb. fingerling or small new potatoes
1 small onion, coarsely chopped
2 Tbs. olive oil, divided
2 cloves garlic, minced
1 small chile pepper (such as jalapeno), seeded and finely chopped
½ lb. kale, torn into small pieces
2 Tbs. balsamic vinegar
1 Tbs. chopped fresh oregano or 1 ½ tsp. dried
- Preheat oven to 375 degrees.
- 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.
- 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.