Kale and Roasted-Potato Salad

Kale and Roasted-Potato Salad

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 1/2 Lbs Fingerling Potatoes Sliced 1/4 inch thick
  • 1 Red Onion Thinly sliced
  • 1 1/2 Tbsp Olive Oil
  • Salt and Pepper
  • 1 1/2 tsp Dijon mustard
  • 1 Tbsp Lemon Zest Plus 2 Tbsp juice
  • 1 Clove Garlic Thinly sliced
  • 1 Lb Kale Trimmed, cut into large pieces

Method
 

  1. Preheat oven to 450 degrees. Combine potatoes, onion slices, 1 tablespoon oil, and 3/4
    teaspoon salt on a rimmed baking sheet. Season with pepper, and toss. Spread
    mixture in a single layer (use a second sheet if necessary). Roast, stirring
    potatoes and scraping bottom of sheet about every 10 minutes, flipping halfway
    through, until potatoes are brown and crisp, 40 to 45 minutes.
  2. Combine mustard and lemon zest and juice in a bowl. Heat remaining 2 teaspoons oil in a
    large straight-sided skillet over medium-high heat. Add garlic, and cook,
    stirring constantly, until golden brown, about 2 minutes. Add kale, and cook,
    stirring occasionally, until wilted, about 6 minutes. Add mustard-lemon
    mixture; toss to coat. Cook until heated through. Sprinkle with 1/4 teaspoon
    salt, and season with pepper. Toss with potatoes.