Warm Potato and Kale Salad
3 large Yukon Gold or other baking potatoes (about 1 1/2 pounds), cut into 1/2 inch cubes
2 teaspoons sea salt, divided
2 tablespoons extra-virgin olive oil
1/2 cup chopped yellow onion
2 cloves garlic, sliced
4 cups kale, washed, drained, and chopped into this strips
1 cup chopped tomatoes, seeded
Bring a 6 to 8 quart pot of water to a boil, and add the potatoes and 1 teaspoon salt. Cover, reduce to a simmer, and simmer for 15 minutes.
Meanwhile, heat a large skillet over medium heat and add the oil. Saute the onion, stirring often, for 5 minutes. Add the garlic, stire well, and cook for 1 minute more.
Add the kale, tomatoes, and the remaining 1 teaspoon salt to the sauteed onions, stir well to combine, and cook for 2 minutes. Cover and remove from heat.
Drain the cooked potatoes and add them to the sauteed onions and kale. Stir well to combine and serve.
Yield: 4 1/2 cups
- Create a hearty breakfast dish by adding leftover potato salad to your scrambled eggs in the morning
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