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

Yield: 8

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour 30 minutes

A skillet full of salty, crispy potatoes and kale.

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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

2. Heat 2 TB of the EVOO in large skillet.
3. Add onion and kale; sauté kale until wilted, adding garlic toward end of sauté.
4. In 12" cast iron skillet, add 2 TB (or more) EVOO to cover bottom of skillet.
5. Layer the following in this order:
6. Potatoes (sprinkle with seasonings)
7. Kale (season)
8. Potatoes (season)
9. Kale (season).
10. Drizzle EVOO generously over top of ingredients, pressing down firmly into skillet.
11. Sprinkle more salt & pepper.
12. 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