Skillet Potatoes and Greens

AuthorGarden KitchenCategory
Yields12 Servings
 1 ½ pounds small potatoes, cut into 2 inch chunks
 8 ounces kale, stems removed and leaves torn into 2-inch pieces
 1 clove garlic, thinly sliced
 pinch of red pepper flakes
 coarse salt and freshly ground pepper, to taste
1

1.Wash hands well with soap and warm water. Wash produce thoroughly and chop as directed.

2

2.Heat oil in a large sauté pan over medium high heat.

3

3.Stir in potatoes and cook for 10-15 minutes, stirring frequently.

4

4.When potatoes are tender and browned, stir in kale and cook for an additional 5 minutes until tender and bright green.

5

5.Add garlic and red pepper flakes and cook for about 1 minutes.

6

6.Season with salt and pepper and serve warm or at room temperature.

Ingredients

 1 ½ pounds small potatoes, cut into 2 inch chunks
 8 ounces kale, stems removed and leaves torn into 2-inch pieces
 1 clove garlic, thinly sliced
 pinch of red pepper flakes
 coarse salt and freshly ground pepper, to taste

Directions

1

1.Wash hands well with soap and warm water. Wash produce thoroughly and chop as directed.

2

2.Heat oil in a large sauté pan over medium high heat.

3

3.Stir in potatoes and cook for 10-15 minutes, stirring frequently.

4

4.When potatoes are tender and browned, stir in kale and cook for an additional 5 minutes until tender and bright green.

5

5.Add garlic and red pepper flakes and cook for about 1 minutes.

6

6.Season with salt and pepper and serve warm or at room temperature.

Notes

Skillet Potatoes and Greens
IngredientsDirections