wilted kale and potato salad

Roasted Potato and Kale Salad

As I sit here playing catch-up with the last few weeks of recipes, I’ve been scrambling around trying to find something to cook and post for you.  My seven month old baby is getting over his first cold, and to top things off, he is getting his lower and upper teeth at the same time.  It’s been a bit of a whirlwind and I’m a little sleep deprived.  With that said, better late than never.

This recipe features caramelized leeks, wilted kale and seasoned, roasted potatoes.  I used the Rose Finn Potatoes from the box but you can easily substitute them for a crescent or red potato.   I threw in some of the wonderful purple carrots from the recent farm share which gave the salad a wonderful color and paired nicely with the kale.  This dish is both healthy and hearty!  Enjoy!

 

Roasted Potato and Kale Salad
Roasted Potato and Kale Salad
Ingredients
Roasted Potato and Kale Salad
Dressing
Servings:
Instructions
  1. Preheat oven to 400 degrees Fahrenheit.
  2. Start by making your dressing. Combine mustard, vinegar and lemon juice. Gradually whisk in oil. Set aside.
  3. Clean and scrub your potatoes. Keep the skin on and remove any bad spots. Cut into bite size pieces. Clean and scrub your carrots. Keep the skin on to retain the wonderful purple color. Slice into 1/4" pieces.
  4. Remove the stems from your kale and roughly chop. Clean your leeks and slice thinly. Set aside.
  5. In a large baking dish, add your potatoes and carrots. Toss with 1 Tablespoon of olive oil, 1 teaspoon of salt, 1/2 teaspoon of fresh ground pepper and 2 teaspoons of dried tarragon. Cook for about 45 minutes, turning once or twice to brown evenly. Potatoes are done when browned and crispy.
  6. While your potatoes are in the oven start cooking your leeks. In a medium sized skillet, add 1 tablespoon of olive oil and bring to a low/medium heat.
  7. Caramelize leeks by cooking with 1 1/2 tablespoons of extra virgin olive oil for about 20 minutes or until they’re browned. Try not to cook them too quickly or they will burn.
  8. Once your leeks are caramelized, add your chopped kale and crushed garlic.
  9. Continue to stir and cook for about 5 minutes until your kale is wilted. Remove from heat and set aside.
  10. At this point, your potatoes should be close to being done. Once they are browned and crispy, remove from the oven and toss with your kale and leeks in the baking dish. Drizzle the dressing on your potatoes that you made earlier. Stir until it's well coated. Serve immediately.
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taragonmash

Roasted Cauliflower and Tarragon Mashed Potatoes

Roasted Cauliflower and Tarragon Mashed Potatoes
Roasted Cauliflower and Tarragon Mashed Potatoes
Ingredients
Servings:
Instructions
  1. Preheat oven to 425.
  2. Toss Cauliflower florets in olive oil. Add to baking pan and cook for 20-25 minutes until golden brown.
  3. Peel and clean your potatoes. Add to boiling water and cook until soft. Remove from heat, drain and set aside.
  4. In a food processor or blender, add the cauliflower and buttermilk. Puree until smooth. (I like to keep mine a little chunky)
  5. Add the mixture to the pot with the potatoes. With a masher, mash the potatoes with butter and add your tarragon and heavy cream. Add salt to taste.
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