Kale is considered one of the oldest forms of cabbage, and native to the eastern Mediterranean, researchers believe it may have been grown as a food crop as early as 2000 B. C.
|Slice potatoes for roasting|
|Season potatoes with salt and pepper and layer with sliced onions. Drizzle with olive oil.|
In order to properly prepare kale, make sure to remove the tough stem. To do so, run your knife down either side of the center stem, pull to remove, and discard. Then, coarsely chop the leaves into ribbons or pieces. Secondly, be sure to cook your kale until tender, but not overcooked. This can take a little bit of getting used to, because kale takes a lot longer to cook than most greens due to it’s thickness. When it’s tender and turns a bright green, it’s usually done.
Now to this salad – which is more like a meal with the potatoes gently tossed in olive oil and roasted with sliced red onions, giving it a sweet tinge. A perfect light lunch as the weather turns colder and you need the nutrients of kale to keep your immunity strong. The kale is tossed with the potatoes, forming hefty servings once portioned out onto your plate. I like how the potatoes are a little crisp on the outside, yet not hard like a potato chip – the insides were still moist and a bit fluffy. Mixing it with tender greens coated in that tangy lemon dressing is a nice way to round out the dish. Simple, clean and a fantastic way to get in utilize my CSA share.
1 1/2 pounds potatoes, sliced 1/4″ thick
1 red onion, halved and thinly sliced
1 tablespoon plus 2 teaspoons extra virgin olive oil, divided
salt and freshly ground pepper
1 pound kale
2 tablespoons lemon juice
1 tablespoon fresh grated lemon zest
1 1/2 teaspoons Dijon mustard
3 large cloves of garlic, thinly sliced
- Preheat oven to 450 degrees.
- In a large bowl, toss together potatoes, onion slices and 1 tablespoon oil – season with salt and fresh ground black pepper. Spread mixture in a single layer between two baking sheets coated with cooking spray. Place into the oven and roast, flipping the potatoes and onions over halfway through, until the potatoes are brown and crisp, about 40 to 45 minutes.
- Trim kale and slice leaves into large pieces – rinse well and drain, leaving some water clinging to the leaves.
- In a small bowl, whisk together lemon juice, lemon zest and mustard.
- In a large skillet, heat remaining oil over medium-high. Add garlic – cook, stirring constantly, until lightly golden, about 2 minutes. Add kale and cook, stirring occasionally, until wilted, about 4 to 6 minutes. Stir in mustard mixture, tossing well to coat – cook just until heated though. Season with salt and fresh ground black pepper. Remove from the heat and toss with the roasted potato mixture to serve.