Monday, August 19, 2013

Potato, Kale and Fennel Hash

3 tablespoons canola oil
3/4 pound potatoes, cut into 1/2-inch pieces
1 large bulb fennel, chopped
kosher salt and black pepper
1 medium bunch kale, thick stems removed and leaves torn into bite-size pieces (about 10 cups)
Fresh herbs (garlic chives, parsley, thyme) to taste. 
Shaved parm/romano cheese to taste
hot sauce, for serving
Heat the oil in a large skillet over medium heat. Add the potatoes and fennel, season with ¾ teaspoon salt and ¼ teaspoon pepper, and cook, tossing occasionally, until golden and tender, 15 to 20 minutes.
Add the kale and cook, tossing occasionally, until wilted, 8 to 10 minutes more. Add fresh herbs. Serve with parm cheese and the hot sauce.

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