To make it easier to explain the process, I have divided the steps into 3 sections. Cooking the potatoes, prepping the kale, and the last step is assembling the recipe. Let me know what you think of this breakdown.
1) Cooking the potatoes
Peel the potatoes and wash them.
Chop the drained potatoes into small pieces (1-inch pieces or about the size of a US quarter).
In a mixing bowl, add the potatoes, oil, and Old Bay Seasoning. Mix well.
Place potatoes onto a baking sheet in a single layer. Don't wash the mixing bowl.
Place the baking sheet in a 400°F (204°C) preheated oven.
Cook for 15 Minutes or until fork tender.
Remove from the oven and let it cool at room temperature
2) Prepping the kale
Take one bunch of kale and put it into a colander.
Wash and dry it completely (use tea towel or paper towels) until every bit of water is dried off.
Take each leaf of kale and remove the tough spine.
Bunch the leaves together and cut them into chiffonade or ribbon shapes.
Transfer the chopped kale into the mixing bowl that was used for the potatoes.
Mix up the kale, so that it soaks up the oil and seasoning.
3) Assembling this fabulous recipe!
Use a skillet of choice and place it on medium heat.
Add the oil and garlic cloves, cooking for about 30 seconds.
Add the chopped kale and Old Bay seasoning. Don't touch it, let it cook by itself.
Cook the kale until it's half of its original size and bright green.
This should be about 3-5 minutes. Now, mix well and if it looks dry, add 1 Tbsp of water.
Gather the cooked kale on one side of the pan and heap the potatoes on it.
Let it cook like that for 2 minutes and then mix everything.
If using red pepper flakes or black pepper, add it now.
Drizzle with lemon juice (optional) mix and serve.
Notes
* Nutritional information is approximate! If you are using a food scale, here is the weight info:
- 1 bunch of kale is 174g after spine is removed and chopped into ribbon size - 3 small potatoes are 208g after skin is removed and chopped into small pieces. - 2 small garlic cloves weighs 7g after skin is removed and chopped into small pieces.
TIPS
Old Bay seasoning is salty enough, but if you like, you can add 1 teaspoon salt.
My first preference is purple kale for this recipe. If you can’t find it, use lacinato kale or curly kale.
Tofu or tempeh can add much-needed protein to this meal. I like to add crumbled tofu and tempeh to this recipe.
Nutrition
Calories: 264kcal
Keyword baby sweet potato recipes, Easy Thanksgiving Side Dishes, how to cook kale