Sauteed Potatoes with Kale

Sauteed Potatoes with Kale
  • PREP TIME
    10 mins
  • COOK TIME
    45 mins
  • TOTAL TIME
    55 mins
  • SERVING
    4 People
  • VIEWS
    12

Earthy kale and tender potatoes unite in this simple yet satisfying sauté. A touch of garlic and onion elevate the dish, while a generous drizzle of olive oil creates a rich, flavorful experience. Perfect as a side or a light meal.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    51 g
  • Fiber
    8 g
  • Protein
    8 g
  • Saturated Fat
    4 g
  • Sodium
    103 mg
  • Sugar
    4 g
  • Fat
    29 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step
15 mins

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.

02

Step
8 mins

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.

03

Step
15 mins

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.

Don't overcrowd the pan when sautéing the potatoes; work in batches if necessary to ensure even browning.
For a smoky flavor, add a pinch of smoked paprika along with the salt and pepper.
Feel free to experiment with different types of potatoes, such as Yukon Gold or red potatoes.

Cleora West

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.3/ 5 ( 4 Ratings)
Total Reviews: (5)
  • Zaria Koch

    This was a great way to get my kids to eat kale! They loved it.

  • Fae Schmidtbergnaum

    I didn't have kale, so I used spinach instead. It was still delicious!

  • Deon Schuppe

    The key is to really let the potatoes brown at the end. It makes all the difference.

  • Raul Cronin

    I added some chorizo for extra protein and flavor. It was amazing!

  • Abbie Donnelly

    So simple and satisfying. I'll definitely be making this again.

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