Whole Health Wellness Blog | Acupuncture, Chiropractic, Massage, Nutrition | Denver, Colorado

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