| Yield | |
|---|---|
| Prep time | 5 minutes |
Kale and Roasted-Potato Salad
Summary
Description
Although kale is available year-round, it's typically sweetest from midwinter through spring. Related to broccoli and cauliflower, kale is loaded with many of the same cancer-fighting phytochemicals.
Ingredients
| 1 | red onion, halved and thinly sliced | |
| 1 1⁄2 | T | extra virgin olive oil |
| ds | coarse salt and freshly ground pepper | |
| 1 1⁄2 | t | dijon mustard |
| 1 | T | finely grated lemon zest, |
| 2 | T | lemon juice |
| 1 | clv | garlic, thinly sliced |
| 1 | bn | kale, trimmed, cut into large pieces, and rinse well |
| 1 1⁄2 | lb | small potatoes, sliced 1/4 inch thick |
Instructions
Preheat oven to 450 degrees. Combine potatoes, onion slices, 1 tablespoon oil and 3/4 teaspoon salt on 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.
Combine mustard and lemon zest and juice in a bowl. Heat remaining oil in a large stright-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 untl heated through. Sprinkle with 1/4 teaspoon salt, and season with pepper. Toss with potatoes.
