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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.
russet potatoes, scrubbed and cut into 1/2-inch cubes
Salted water, for boiling
tablespoons good quality extra-virgin olive oil, divided, plus more as needed
small yellow onions, chopped
cloves garlic, finely chopped
teaspoons dried oregano
teaspoon dried red chile flakes
pound cremini mushrooms, thinly sliced
bunch kale leaves, stems removed, leaves chopped
Salt to taste
Freshly ground pepper to taste
- 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.
- 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.
- Add the garlic, oregano, and chile flakes, cooking an additional 1-2 minutes until fragrant.
- 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).
- Add the mushrooms, and continue to cook until they start to brown, adding additional olive oil as needed.
- Add the kale and cover with a lid, letting cook for a few additional minutes until wilted.
- Sprinkle with salt and pepper to taste.
- Serve warm.
- This recipe was entered in the contest for Your Best Dark, Leafy Greens