Kale & Fingerling Potato Sauté - Cook For Your Life- anti- cancer recipes

Kale & Fingerling Potato Sauté

1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 3.20 out of 5)
Loading...

Clock Icon for Prep Time 30 min prep
Person Icon for Serving Size 2 servings
Carrot Icon for Number of Ingredients Size 8 ingredients

This Kale & Fingerling Potato Sauté is an all-in-one side. It is wonderful with grilled chicken, fish or turkey sausages. Kale cooked this way is quite dry, almost crispy, and quite delicious. Lacinato kale...


Ingredients


  • 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 parsley, roughly chopped
  • 1 tablespoon garlic chives, roughly chopped (optional – see Chef Tips))
  • Sea salt, to taste

Nutrition Facts

Calories

286 cals

Fat

12 g

Saturated Fat

2 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

8 g

Carbohydrates

43 g

Sugar

7 g

Fiber

9 g

Protein

9 g

Sodium

737 mg

Directions

  1. 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.
  2. 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.
  3. 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.

Chef Tips

To de-stem kale: cut down each side of the hard stem with a sharp knife, and use the tender parts of the leaves only.

Use chopped scallions instead of garlic chives, and baby Yukon Gold potatoes if y fingerlings are not available.

And lastly, if  there any leftover steamed potatoes from previous meals, this is where to use them up.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the  Oncology Nutrition for Clinical Practice, 2nd Ed.,  published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.


Leave a Review