Wednesday, June 6, 2012

Warm Kale & Potato Salad

*large bunch organic kale
*4-5 [small to medium] organic potatoes
5 cherry tomatoes, halved
2 cloves garlic, minced
1/4 cup diced green scallions
1-2 TBS extra virgin olive oil
sea salt and coarse ground pepper to taste

1. Wash kale well with cold water and do not pat dry, the extra moisture is good and will help cook the kale down a bit. Cut each kale leaf down to bite-sized pieces. Because of their bitterness and texture, I cut out the stems and use only the kale leaves.

2. Heat a large sauteing pan and a few drops of olive oil on low, toss in the kale, garlic and add then add a 1/4 cup of water; mix and cover with a lid. Simmer the leaves down until they've become very soft and a deep green. You can't really over cook kale, so just cook it until your desired texture.

3. As the kale is cooking, bring water in a medium sized pot to a boil. Peel each potato and cut into bite-sized pieces. Boil the potatoes for about 7-10 minutes or until tender.

4. When the potatoes are done cooking, drain and toss in with the kale. Now add in the cherry tomatoes, scallions and a tablespoon of olive oil; mix together well and continue to cook until all the ingredients are warmed through. Season with salt and pepper and serve!

Serves: 4
Total time: 25 minutes

*Kale and potatoes are both on the Dirty Dozen list, choose organic whenever possible.


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