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... is a good option, but any varietal will do. For a lighter meal, top this recipe with a poached egg to have a 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.
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.