Kale and Potato Saute
Feed: 6 People
Work: 10 Minutes
Total: 25 Minutes
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
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.
Store leftovers in an airtight container for up to 4 days in the fridge.