Potatoes & Kale with Spicy Garlic-Infused Oil

Hope you all had a lovely St. Patty’s Day.  Now that the shamrock green festivities are over, you might be wondering what to do with the potatoes and kale left over from making Colcannon.  Never fear!  Today’s salt free side dish to the rescue.  Adapted from Farmhouse Cookbook, this is an absolutely delicious, supremely healthy way to ensure nothing goes to waste.  And if you have any remaining Irish Soda Bread, toast and serve alongside for dipping into the spicy, garlicky oil.  MMM-MMMmmm!!

Yields 6 servings.

SODIUM CONTENT:  25 mg per serving

INGREDIENTS:

4 large Russet potatoes, peeled and cut into eights
1 large bunch kale, tough stems removed, rinsed and coarsely chopped (about 15 oz.)
6 T. olive oil
4 cloves garlic, peeled and thinly sliced crosswise
1/2 t. dried red pepper flakes

DIRECTIONS:


Place the potatoes into a large stockpot and add just enough water to cover. Bring to a boil over high heat. Once boiling, lower the heat to medium, partially cover the pot with lid, and continue cooking until potatoes are tender firm, about 12 minutes. Add the kale.

Cover the pot completely and cook, stirring occasionally, until kale has wilted and turned dark green, 10-15 minutes.

While the vegetables are cooking, heat the oil in a pan over medium-low. Add the garlic and cook until it turns a very pale gold, 10-15 minutes.  Remove from heat and stir in the red pepper flakes. Set aside.

Once the veggies are cooked, remove from heat and drain any excess water. Transfer to a serving dish, then pour the spicy garlic oil over top. Serve immediately.

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7 Responses to Potatoes & Kale with Spicy Garlic-Infused Oil

  1. YUM! That sounds soooo good Christy! I am a huge fan of kale and potatoes are a no brainer of course!

  2. Christy says:

    Cindy this is such a simple dish – filling enough for a meal, even – especially when paired with bread. And so much flavor!! I love it.

    PS: Loved our chat yesterday – thanks for being such a great friend. :)

  3. I’m feeling quite proud of myself, as I’m fairly certain I’ve eaten Kale before! Granted I was a child at the time and had nothing to do with production of said plant or said meal, but still… it’s the little things, right?! :)

  4. I’m a little embarrassed to tell you that salt is basically the reason I eat kale. I don’t dislike it at all plain, but I like it SO MUCH MORE when I kill it with salt, bacon, and butter.

    My sins admitted, I feel better.

  5. Christy says:

    That’s right, inky! And you’re much better than me — I never ate Kale until adulthood!

    Katie, I will join you in the confessional. I love bacon and would be thrilled to fry a pan full just for my kale. But I will be responsible and limit myself to a mere 2 slices. But since the grease is already in the pan, I will submerge my kale in all of it, smearing it all over with the heavenly glow of pork glistenings. If the pan weren’t so hot, I might be tempted to jump in too. LOL

  6. Shambo says:

    Christy, I love Kale and basically fix it similar to what you’ve described here. I usually saute it with finely chopped onion, lots of garlic, red pepper flakes, and about 1/2 cup – 1 cup of low sodium chicken broth. I think it’s great! I even like it cold the next day with a drizzle of balsamic vinegar. I like your idea of adding potatoes to it.

  7. Christy says:

    Hey Shambo! Such a great idea, adding the stock. And the balsamic sounds delicious. I will def. need to pick up some more kale – and soon!

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