Sauteed Potatoes with Kale
Sauteed Potatoes with Kale pairs golden-edged potatoes with tender kale, sweet onion, and garlic for a hearty, veggie-forward skillet dish. The potatoes turn crisp at the edges while the greens add a savory bite, making it a satisfying side for weeknight dinners or a cozy addition to a brunch spread.
- Prep10 mins
- Cook45 mins
- Serves4
- DifficultyEasy
- 1
Put the potatoes in a large pot, cover with salted water, and bring to a boil. Lower the heat to medium-low and simmer until tender but still holding their shape. Drain.
- 2
Meanwhile, heat 2 tablespoons olive oil in a large frying pan over medium-high heat until very hot. Add the pieces of kale, reduce the heat to medium, cover, and cook, stirring often, until the kale starts to soften and crisp slightly.
- 3
Add the onion and cook until softened and translucent, then stir in the garlic.
- 4
Add the remaining olive oil when the onions are beginning to brown. Stir in the potatoes and season with salt and pepper. Cover and cook until the potatoes are completely softened.
- 5
Remove the lid, then cook and stir until the potatoes just start to brown.
- Calories 362.12 kcal Moderate
- Protein 4.72 g Low Source
- Carbs 33.19 g Moderate
- Total Fat 25.65 g High
- Saturated Fat 3.61 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 0.0 mg Low Source
- Sodium 442.67 mg Moderate
- Fiber 5.61 g Good Source
- Sugar 1.67 g Low Source
- Added Sugar 0.0 g Low Source
- Calcium 169.65 mg Moderate
- Iron 2.27 mg Moderate
- Potassium 415.87 mg Low Source
- Vitamin A 4014.69 mcg_rae Good Source
- Vitamin C 105.01 mg Good Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Garlic 🧄
- Onions 🧅