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| 3/4 x ca. 450 g | Fingerling or small new potatoes |
| 1 klein | Onion coarsely chopped |
| 2 Esslöffel | olive oil |
| 2 | cloves garlic minced |
| 1 klein | Chile pepper |
| | (such as jalapeno) |
| | Seeded and finely chopped |
| 1/2 x ca. 450 g | Kale; torn into small |
| | Pieces |
| 2 Esslöffel | balsamic vinegar |
| 1 Esslöffel | oregano fresh, chopped |
| | Or 1 1/2 tsp. dried |
| | Salt and freshly ground black pepper to |
| | Taste |
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4 Servings Dairy-Free
Fingerlings are thumb-size long white potatoes. Because they are young, they haven't had time to convert their sugar fully into starch and consequently have a crisp, tender texture and very thin skin.
Preheat oven to 375 degrees. In medium bowl, toss potatoes and onion with 1 tablespoon olive oil. Spread potato-onion mixture on baking sheet and roast until potatoes are tender, about 30 minutes. When cool enough to handle, cut potatoes into bite-size pieces.
In large skillet, heat remaining 1 tablespoon oil over medium heat. Add garlic and chile pepper and cook, stirring often, 30 seconds. Add kale, potatoes and onions. Cover and cook until kale is wilted, 2 to 5 minutes. Add vinegar, oregano, salt and pepper. Toss thoroughly and serve.
Per Serving: 171 Cal.; 3G Prot.; 7G Total Fat (1G Sat Fat); 25G Carb.; 0 Chol.; 203MG Sod.; 3G Fiber.
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