Kale and Potato Salad - Recipe

     This kale and potato salad can be considered a side dish or warm salad!  I am always looking for new ways to serve my greens and this is so easy!

Kale and Potato Salad

3 lb. Yellow Potatoes cubed, skins on

4 T. Olive Oil divided

1 tsp. Onion Powder

1 tsp. Garlic Powder

18 oz. bag of Baby  Kale

3 t. Olive Oil Infused with Dill

Salt to Taste

Pepper to Taste

Preheat oven to 450 degrees Fahrenheit.  Place potatoes in a large mixing bowl and coat in 2 tablespoons of olive oil -just enough to cover.  Sprinkle with onion and garlic powder.  Toss to coat.  Spread on 2 rimmed cookie sheets in a single layer.  Roast for 30 minutes until brown on at least 1 side and tender when pierced with a fork.  

In a large sauté pan or stock pot heat 2 tablespoons olive oil on medium heat, then sauté kale just until it is slightly wilted.  Remove from the pan to stop the cooking process.

Toss the kale in with the potatoes and drizzle with the dill infused olive oil.  Salt and pepper to taste and toss again.

Sources:

Kale:  Shenandoah Seasonal Leesburg, Farm Market

Olive Oil, and Olive Oil Infused with Dill:  Taste of Old Country

Goes great with New York Strip Beef Roast!

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