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Kale and Potato Saute

 
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Feed: 6 People

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Work: 10 Minutes

 
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Total: 25 Minutes

 

Ingredients:

  • 4 Cups Kale, ribs removed and torn into 1” pieces

  • 3 Garlic Cloves, peeled and minced

  • 2 Cups Roasted Potato

  • 2 Tbsp Camelina Oil

  • 1 tsp Salt

  • ¼ Cup Apple Cider Vinegar

Tools:

  • Knife

  • Cutting Board

  • Measuring Cup

  • Measuring Spoons

  • Saute Pan

  • Airtight Container

How to:

  • Heat 2 Tbsp Camelina Oil in a Pan on medium heat and sauté Kale until golden.

  • Add minced Garlic. Then add Potato and heat through.

  • Season with salt and toss with Vinegar.

Storage:

  • Store leftovers in an airtight container for up to 4 days in the fridge.

Bonus!

  • Serve with a “sunny side up” Egg, Hard Boiled Egg, or add to our Anything Scramble.

  • Add other Veg or our Easy Bake Bacon.

  • Eat as a salad the following day (may need a bit more dressing).

  • Add fresh Herbs when Sautéing.