Meals to fill you up, without filling you out!
Since today is Earth Day I found it very appropriate to make a meal using everything from our lovely EARTH!
So with that said, todays meal is
Wilted Kale and Roasted Potato Salad
This meal is great for a side dish or even the main dish. We all need more Kale in our diet, lets be honest!
So start out by turning your oven to 400*
Combine potatoes, grape seed oil, 1 teaspoon sea salt, and pepper in a large mixing bowl and mix well to cover the potatoes.
Spread the potatoes on a baking sheet and cook for 45-60 minutes, turning once to make sure one side don’t get burned. They are done when they are nice and crispy.
While potatoes are roasting combine the whole grain mustard, extra virgin olive oil, and 2 tablespoons of white wine vinegar in a small bowl. Add more vinegar if need be. I usually do because I’m a vinegar kind of gal! Then set aside.
Next you need to caramelize the shallots by adding olive oil to a pan on medium heat and cooking them till they are beautifully brown, which takes about 20 minutes.
You’re going to need to prep your Kale by rinsing it thoroughly, chopping off the rough part of the stem and slicing the Kale into 2 inch strips.
When potatoes are nearly done orating, add crushed garlic and kale to the onions and sauté oven medium heat till the kale is very wilted. Stiring often!
Combine Kale and potatoes in a large mixing bowl and add the vinegar mixture. Add more salt if need be and serve immediately!
See you next week my little foodies!!
6 Cups cubed red potatoes
3 Cloves crushed garlic
1 Large bundle of Kale
3 Large shallots
2 tablespoons grape seed oil
3 tablespoons whole grain mustard
2 tablespoons extra virgin olive oil
2 tablespoons white wine vinegar
Salt and pepper to taste