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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.

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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.

Servings
4

Ingredients

  • 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

Preparation

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
  • Cholesterol Content 0 mg
  • Fat Content 7 g
  • Fiber Content 3 g
  • Protein Content 3 g
  • Saturated Fat Content 1 g
  • Sodium Content 203 mg
  • Sugar Content 0 g