This Kale & Fingerling Potato Sauté is an all-in-one side and is wonderful with grilled chicken or fish, and, a personal favorite with grilled fresh chicken or turkey sausages. Kale cooked this way is quite dry, almost crispy, and quite delicious. I prefer to use lacinato, but any varietal will do. If you want a light meal, top this recipe with a poached egg, and you will have delicious nutritious dinner.
- Heat the oil in a wide skillet or sauté pan over a medium high heat. Add the shallot, sprinkle with salt and cook until they start to soften. Add the potatoes, cut sides down to start with. Saute until the potatoes are golden, and the shallots have started to caramelize, about 10 minutes.
- Push the potatoes and shallots to one side of the pan and add the kale in handfuls adding more as each batch wilts. Do not crowd the pan or the kale will stay soft. When all the kale has been added, mix the kale, shallots and potatoes together. Sprinkle with a little salt and cook for 3 minutes.
- Add the lemon juice. Cook stirring until all the liquid has gone. Add the parsley and chives, if using, and cook 1 minute more or until they have wilted. Taste for salt and serve immediately with turkey sausage or grilled chicken.
- 1½ tablespoons extra virgin olive oil
- 1 large shallot, halved and thinly sliced through the root end
- 6 small fingerling potatoes, parboiled until just soft and halved lengthwise
- 1 bunch lacinato kale, de-stemmed washed and torn into pieces.
- Juice from ½ lemon
- 2 tablespoons roughly chopped parsley
- 1 tablespoon roughly chopped garlic chives (optional – see Ann’s Tips))
- Sea salt, to taste
Ann's Tips and Tricks
To de-stem kale: cut down each side of the hard stem with a sharp knife so that you only use the tender parts of the leaves.
You can use chopped scallions instead of garlic chives, and baby Yukon Gold potatoes if you can’t find fingerlings.
And lastly, if you have any leftover steamed potatoes, this is where to use them up.