Baby Dutch Potatoes with Braised Tuscan Kale

Potatoes and kale are ingredients that come to life as soon as the weather changes, from hot summer days to cool mornings and foggy evenings.
The smells that fill the kitchen are earthy and bold with caramelized onions and garlic. The cooking liquid slowly reduces taking on all of the richness of the Tuscan kale. Simply put this is a dish that could be the star of just about any meal.
WHAT YOU NEED…
How To Make Baby Dutch Potatoes & Tuscan Kale




Chefs Tips

Baby Dutch Potatoes with Braised Tuscan Kale
Servings: 24 ounces
Calories: 55kcal
This potato and kale recipe is both creamy with some bitterness from the kale. Delicious and perfect with Cornmeal Crusted Eggplant.
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Ingredients
- 2 bunches Tuscan kale ribs moves
- 1 yellow onion thinly sliced
- 1 garlic head
- ⅓ cup olive oil extra virgin
- ¾ cup plant milk
- 3 cups baby Dutch potatoes
- 1 tsp salt kosher
Instructions
- Heat the extra virgin olive oil over medium heat, and add the garlic cloves cooking until a light brown. The sliced onions and potatoes are added next. Cooking until the sliced onions are lightly caramelized.
- Add the plant milk to the pot and the salt. Cook over a low simmer for 5 minutes, and cover the pot.
- Add the kale, stir to combine. Cover the pot so that a small pot is open to allow some of the steam to escape.
- Cooking for 15-20 minutes. The kale and potatoes should be tender, and most liquid should be reduced.
Notes
Nutritional values are an estimate.
Nutrition
Serving: 1oz. | Calories: 55kcal | Carbohydrates: 5g | Protein: 1g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Sodium: 114mg | Potassium: 168mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2264IU | Vitamin C: 25mg | Calcium: 72mg | Iron: 1mg