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My review
Sauteed Potatoes with Kale
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BeccaM
"This is a delicious sauteed kale recipe that I got from my mom and tweaked a bit. It tastes so good that even my 18-month-old son will eat it! Serve with extra olive oil and salt, if desired. We enjoy this recipe with plenty of salt and oil. I do not measure exactly. It's a recipe you can play around with!"
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Ingredients
55 m servings 484Original recipe yields 4 servings
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- US
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Directions
{{model.addEditText}} Print- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender but still holding their shape, about 15 minutes. Drain.
- Meanwhile, heat 2 tablespoons olive oil in a large frying pan over medium-high heat until quite hot. Toss in pieces of kale; reduce heat to medium. Cover and cook, stirring often, until kale begins to soften and crisp slightly, about 5 minutes. Add onion; cook until softened and translucent, 2 to 3 minutes. Stir in garlic.
- Add remaining olive oil when onions are beginning to brown. Stir in potatoes and season with salt and pepper. Cover and cook until potatoes are completely softened, about 5 minutes. Remove lid; cook and stir until potatoes just begin to brown, about 10 minutes more.
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Footnotes
- Cook's Note:
- You can also use red potatoes instead of white, if desired.
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3/31/2020
This was a nice change of pace and enjoyed it alongside a grilled steak. The recipe makes 4 large servings...you could probably get away with 6 portions as a side. This even reheated well the ne...