Roasted Kale & Potato Skillet
Roasted kale & potato skillet is savory, rustic and delicious~ a unique and healthy side or main dish.
This roasted kale and potato skillet is so good, I could eat half of a skillet in one sitting! Potatoes and kale are a match made in heaven. Both are earthy, rustic, and the perfect backdrop for salt, extra-virgin olive oil, garlic and onions. Pack all of these ingredients into a 12″ cast iron skillet and after roughly an hour, magic happens in the oven.
This recipe is just one that I made up along the way, and many variations could be made. Sweet potatoes and Brussels sprouts would also work well in a layered vegetable roast.
For those of you who love cast iron cookware, I highly recommend The New Cast Iron Skillet Cookbook. It has 150 unique and traditional ways to cook with cast iron, from desserts to main dishes to breakfasts and beyond.
I love hearing from readers, and comments are always welcome! Thanks so much for stopping by. Be blessed, and stay savvy!!!
Roasted Kale & Potato Skillet
A skillet full of salty, crispy potatoes and kale.
Ingredients
- 1 bag kale
- 4 TB extra virgin olive oil
- 4-5 red or gold potatoes, sliced very thinly
- 4-5 cloves garlic, minced
- 1 small onion, chopped
- sea salt & ground pepper
Instructions
- Heat 2 TB of the EVOO in large skillet.
- Add onion and kale; sauté kale until wilted, adding garlic toward end of sauté.
- In 12" cast iron skillet, add 2 TB (or more) EVOO to cover bottom of skillet.
- Layer the following in this order:
- Potatoes (sprinkle with seasonings)
- Kale (season)
- Potatoes (season)
- Kale (season).
- Drizzle EVOO generously over top of ingredients, pressing down firmly into skillet.
- Sprinkle more salt & pepper.
- Bake at 400 degrees until potatoes are done and kale and potatoes begin to brown & crisp.
Nutrition Information
Amount Per Serving Calories 320Total Fat 14gCarbohydrates 46gProtein 5g