Wednesday, February 27, 2013
Seasonal Recipes: Kale and Potatoes
It may seem like the dead of winter is no time for fresh produce, but there's good stuff to be had all year 'round! For a simple but delicious seasonal dish, turn to two winter staples: potatoes and kale. Potatoes are a good source of vitamin B6, vitamin C, and potassium, to name a few. Kale is a vegetable powerhouse: its high doses of vitamins A, C, and K supports vision, bone, and blood health, and its fiber content helps reduce levels of heart disease.
Rhonda's Kale and Potatoes
Serves 4 as a side
- 2 leaves kale, shredded into 1-inch strips
- 2-3 large potatoes
- 2 T. olive oil
- Salt & pepper to taste
- Microwave the potatoes on high for 7 minutes until crisp on the outside and tender on the inside. Let cool briefly, then dice.
- Heat olive oil in a large skillet. Add potatoes and kale and saute until tender, about 10 minutes.
- Season with salt and pepper, and ta-da! A gorgeous seasonal dish, ready to serve.