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Prep time
10 minutes
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Cook time
20 minutes
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Serves
4
Author Notes
A super-easy side dish that everyone loves, this skillet combines easy ingredients in a warming, savory combination... with a hint of spice. For a full meal, add cooked chickpeas.
—Laurie15
Ingredients
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2
russet potatoes, scrubbed and cut into 1/2-inch cubes
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about 4 tablespoons
good quality extra-virgin olive oil, divided, plus more as needed
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2
small yellow onions, chopped
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2
cloves garlic, finely chopped
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1 1/2 teaspoons
dried oregano
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1/2 teaspoon
dried red chile flakes
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1 pound
cremini mushrooms, thinly sliced
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1 bunch
kale leaves, stems removed, leaves chopped
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1 pinch
Salt to taste
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1 pinch
Freshly ground pepper to taste
Directions
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Put the potatoes in a medium saucepan. Cover with water and a generous pinch of salt. Bring to a boil then simmer until cooked through, about 8 to 10 minutes. Drain well.
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Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the onions and cook until softened and browned, about 5 minutes.
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Add the garlic, oregano, and chile flakes, cooking an additional 1-2 minutes until fragrant.
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Add additional olive oil to coat the bottom of the pan. Bring to high heat. Add the potatoes. Let cook for a few minutes, stirring infrequently, so the potatoes can brown (it is okay if they mash).
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Add the mushrooms, and continue to cook until they start to brown, adding additional olive oil as needed.
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Add the kale and cover with a lid, letting cook for a few additional minutes until wilted.
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Sprinkle with salt and pepper to taste.
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Serve warm.
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