Crispy Kale and Roasted Baby Potatoes
CATEGORIES
INGREDIENTS
  • Cooking Time: 30 mins
  • Servings: 4
  • Preparation Time: 15 mins
  • 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
  1. Pre-heat oven to 450 F.
  2. Toss potatoes, 2 Tbsp oil, 1 tsp salt and 1/4 tsp pepper together
  3. Line baking sheet with parchment paper
  4. Lay potatoes out in single layer
  5. Roast or Convection Roast until potatoes are fork tender and slightly brown - 20-25 mins
  6. Meanwhile, whisk vinegar, mustard, honey and remaining olive oil salt and pepper in a large bowl
  7. Toss greens using your hands to massage dressing evenly into the leaves
  8. Remove potatoes from over and lay greens over top of the potatoes in a single layer if possible reserving remaining dressing for serving
  9. Roast until kale is crispy, about 5 mins
  10. Serve in a large bowl and pour reserved dressing over the top
RECIPE BACKSTORY
Super easy to prepare and the only way I actually like kale. Everyone loves it when I make it, even young kids.