Crispy Kale and Roasted Baby Potatoes
"Great looking and easy to prepare side dish"
Serves 4 | Prep Time 15 mins | Cook Time 30 minsWhy I Love This Recipe
Super easy to prepare and the only way I actually like kale. Everyone loves it when I make it, even young kids.
Ingredients You'll Need
1 1/2 lbs. baby potatoes (mixed colours if available) cut in half
1/2 cup extra virgin olive oil, divided
1 3/4 tsp kosher salt
1/2 tsp freshly ground black pepper
3 Tbsp red wine vinegar
1 1/2 tsp Dijon mustard
1 1.2 tsp honey
1 large bunch of dark coloured kale or collard greens, stems removed, leaves torn into large pieces
Directions
Pre-heat oven to 450 F.
Toss potatoes, 2 Tbsp oil, 1 tsp salt and 1/4 tsp pepper together
Line baking sheet with parchment paper
Lay potatoes out in single layer
Roast or Convection Roast until potatoes are fork tender and slightly brown - 20-25 mins
Meanwhile, whisk vinegar, mustard, honey and remaining olive oil salt and pepper in a large bowl
Toss greens using your hands to massage dressing evenly into the leaves
Remove potatoes from over and lay greens over top of the potatoes in a single layer if possible reserving remaining dressing for serving
Roast until kale is crispy, about 5 mins
Serve in a large bowl and pour reserved dressing over the top
Pairs Well With
Great as a side dish for a BBQ
