Quick and easy pan-fried fingerling potoatoes with tuscan kale, onions, garlic, lemon juice, and fresh rosemary. Simple, hearty, and delicious, they're perfect for brunch!
Author: Magda | ideliciate.com
Serves: 2-4
Ingredients
1-2 tablespoons olive oil
1 medium onion, diced
1½ pounds fingerling potatoes, cut in half or quartered
Heat olive oil in large skillet over medium-high heat until hot. Add the onion, fingerling potatoes, and a generous sprinkling of salt. Cover with lid and cook for 6-12 minutes or until the potatoes are tender, making sure to toss occasionally throughout the cooking process.
Once potatoes are tender, add garlic, rosemary, and half the lemon juice and saute for another minute or two, adding more olive oil if necessary.
Add kale and remaining lemon juice, salt and pepper to taste, and toss well. Saute for about one more minute or just until kale is wilted and tender.
Recipe by I Deliciate. at https://ideliciate.com/lemon-rosemary-fingerling-potatoes-with-kale/