Lemon-Rosemary Fingerling Potatoes with Kale
 
Prep time
Cook time
Total time
 
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:
Serves: 2-4
Ingredients
  • 1-2 tablespoons olive oil
  • 1 medium onion, diced
  • 1½ pounds fingerling potatoes, cut in half or quartered
  • 2-3 cloves garlic, minced
  • 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried)
  • juice of ½ a small lemon
  • 1 bunch kale, chopped
  • salt & pepper to taste
Instructions
  1. 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.
  2. 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.
  3. 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/