I found this recipe in Martha Stewart Living and have made it 3 times! I used small fingerling potatoes..but any kind would work (I think sweet potato would be great!).
Kale and Roasted-Potato Salad
serves 6
1 1/2 pounds small potatoes (fingerling, etc) sliced to 1/4 inch thick
1 red onion halved and thinly sliced
1 tablespoon plus 2 teaspoons extra-virgin olive oil (you can sub with cooking spray or reduce the oil for fewer calories)
Coarse salt (I like pink sea salt) and freshly ground pepper
1 1/2 teaspoons Dijon mustard
1 tablespoon finely grated lemon zest, plus 2 tablespoons juice (from about 2 lemons)
1 garlic clove, thinly minced
1 pound kale, cut and trimmed into large pieces (about 16 cups) .. I used the Cut ‘N Clean Greens mentioned in my blog post
Directions:
1. Preheat oven to 450 degrees. Combine potatoes, onion slices, 1 tablespoon oil (or cooking spray) and 3/4 teaspoon salt on a rimmed baking sheet. Season with pepper and toss. Spread mixture in a single layer (use second sheet if necessary). Roast, stirring potatoes and scraping bottom of sheet about every 10 minutes until they are brown (about 40min).
2. Combine mustard, lemon zest and juice in a bowl. Heat remaining 2 tablespoons oil in a large skillet over medium-high heat. Add garlic and cook, stirring constantly until golden brown (about 2 min). Add kale and cook, stirring occasionally until wilted (about 6 min). Add mustard-lemon mixture; toss to coat. Cook until heated through. Sprinkle with 1/4 teaspoon salt and season with pepper. Toss with potatoes and serve.
Nutrition info per serving:
268 calories, 1g sat fat, 6g unsaturated fat, 0mg cholesterol, 48g carbs, 389 mg sodium, 8g protein, 7g fiber
