Wednesday, September 23, 2015

Sauteed Kale and Potatoes with Rosemary

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • ½ teaspoon fresh rosemary, minced
  • 2 medium potatoes, cubed and steamed
  • 2 cups chopped kale, stems removed
  • freshly grated Parmesan cheese or Nutritional yeast
1. In a well-seasoned cast iron skillet or a heavy skillet, heat oil over medium heat.
2. Add the garlic, rosemary, potatoes, and greens and toss well to combine. Sauté until kale is wilted, about 4 minutes. Then smash the mixture down into the shape of a pancake with a spatula. Continue to cook for another 3-4 minutes then sprinkle with Parmesan cheese or Nutritional yeast. 

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