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.
- 3/4 lb. fingerling or small new potatoes
- 1 small onion, coarsely chopped
- 2 Tbs. olive oil, divided
- 2 cloves garlic, minced
- 1 small chile pepper (such as jalapeño), seeded and finely chopped
- 1/2 lb. kale, torn into small pieces
- 2 Tbs. balsamic vinegar
- 1 Tbs. chopped fresh oregano or 1 1/2 tsp. dried
- Salt and freshly ground black pepper to taste
- 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.
- Serving Size: 4 Servings
- Calories: 171
- Carbohydrate Content: 25 g
- Fat Content: 7 g
- Fiber Content: 3 g
- Protein Content: 3 g
- Saturated Fat Content: 1 g
- Sodium Content: 203 mg