Warm Kale and Potatoes Recipe - Vegetarian Times

Warm Kale and Potatoes

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.

  • 4Servings


  • 3/4 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
  • 1/2 lb. kale, torn into small pieces
  • 2 Tbs. balsamic vinegar
  • 1 Tbs. chopped fresh oregano or 1 1/2 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.

Nutrition Information

  • Calories: 171
  • Carbohydrate Content: 25 g
  • Fat Content: 7 g
  • Fiber Content: 3 g
  • Protein Content: 3 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 203 mg