Crispy Kale and Potatoes
By Greenpan
Crispy Kale and Potatoes
By Greenpan
Yield/Serves:
Makes 2 servings
- 3 cups potatoes, peeled and wedged
- 3 tablespoons butter
- Sea salt and black pepper
- 3½ ounces kale, stems removed and roughly chopped
Place the potatoes in a large saucepan of cold salted water. Bring to a boil and cook for 7 minutes until partially cooked. Drain and set aside. Heat the butter in a nonstick frying pan over medium heat. Add the potatoes, season with salt and pepper and cook for about 10 minutes. Add the kale and cook until the kale is crisp around the edges.