Dax (9), “Mom, these are my favorite potatoes ever!”
If that doesn’t speak volumes for this side then I don’t know what I could say to make you try them!
Ingredients:
- 1 1/2 pounds small Yukon Gold potatoes, halved
- Coarse salt and freshly ground black pepper
- 8 ounces kale, stems removed and leaves cut into 2-inch pieces
- 2 tablespoons ghee, unsalted butter, or olive oil
- 1 clove garlic, thinly sliced
- Pinch red pepper flakes
Directions:
1. Bring potatoes to a boil in a medium saucepan of well-salted water. Reduce heat and simmer until tender, about 10 minutes. Stir in kale and cook until wilted, 1 to 2 minutes. Drain
2. Heat butter or oil in a large pan over medium-high heat. Add potatoes and kale. Cook, stirring, until potatoes are golden brown, about 5 minutes. Add garlic and red pepper flakes and cook about 1 minute. Season with salt and pepper; serve warm or at room temperature.
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