Easy recipe for Potatoes and Kale, a filling healthy vegetarian meal. The ingredients are simple: potatoes, kale, olive oil and salt and pepper.
But I’m going to tell you something that might make me a bad gardener. Please don’t hate me. Kale isn’t a favorite food of mine. In fact if someone offers me a kale chip, I will take one because I’m nice, but in the back of my head I’m thinking “Oh, gee, a fake potato chip, great”. Now don’t get me wrong, kale chips can be good, but I don’t trust anyone who is going to pick a kale chip over a delicious kettle potato chip. You know those people who tell you they’d prefer a green kale smoothie instead of a chocolate milkshake? Yeah, never trust them.
So here’s my predicament. We grow kale because the plants themselves rule. They grow big and they always produce. Now comes the hard part. It’s usually hard for me to find something to do with kale that knocks our socks off in the kitchen. Out of the hundreds of recipes on this blog, there’s less than 10 that feature kale (and you can find them here). These are our favorite kale recipes, but you can tell the majority of them use kale in a way of “hiding” it (for example, kale meatballs are one of our favorites, but it gets the help of the meat and spices). There’s nothing wrong with that, I mean who cares how you get your greens in, right? But I feel like those recipes don’t give kale the respect it deserves. I need to respect the kale more. Kale does a awesome job in the garden and here I am not making it a star. While all the other plants end their garden season, kale stands out there in the freezing temperatures to keep growing for us. Gosh, I feel like a horrible garden mom now. I’M SORRY KALE. I WILL LEARN TO LOVE YOU MORE! I WILL LEARN TO EAT YOU MORE!
Say hello to “Potatoes and Kale”. A basic, easy recipe that taught me to respect the kale, love the kale, eat more of the kale. I can’t believe I’m saying this but I’m in love with this simple meal. I super can’t believe I’m saying this but I ask for kale for dinner now. Matthew is all “What should we have for dinner tonight?” and I’m all like “Kale! Kale! Kale!”. This little dish changed my feelings towards kale. Also I should give credit where it’s due, thank you Matthew, because this is his recipe. He’s the chef behind Potatoes and Kale. After asking this for the 3rd night in a week I got him to write out the recipe which I’m sharing here.
The ingredients are simple. Potatoes. Kale. Olive Oil. Salt + Pepper. That’s it. Eat it as a side dish or throw it on a little bed of noodles and call it dinner (that’s what we do). Not only is the meal delicious and easy, but it makes you feel like a all-star afterwards because you just ate a healthy meal and you loved it!
Without further ado…… Potatoes and Kale!
- 4-6 cups loose kale depending on preference
- 6 medium size Idaho potatoes
- 1/2 cup Olive oil
- Add olive oil to large skillet and bring to medium heat.
- Peel and cube the potatoes into bite size pieces. Remove the stems from the kale, rip into pieces, rinse and shake dry.
- Add cubed potatoes to skillet and stir into oil. Add salt and pepper to taste. Occasionally stir potatoes to prevent sticking.
- Taste test potatoes when beginning to turn golden brown. When potatoes are done to taste (usually 15-20 minutes) add kale, stir and cover. Occasionally stir. Allow kale to wilt down.
- Serve hot.
- For a full meal serve over a bed of noodles.