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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.
- 2 russet potatoes, scrubbed and cut into 1/2-inch cubes
- Salted water, for boiling
- About 4 tablespoons good quality extra-virgin olive oil, divided, plus more as needed
- 2 small yellow onions, chopped
- 2 cloves garlic, finely chopped
- 1 1/2 teaspoons dried oregano
- 1/2 teaspoon dried red chile flakes
- 1 pound cremini mushrooms, thinly sliced
- 1 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