Winter Greens and Potatoes
Embrace the cozy flavors of the season with this Winter Greens and Potatoes recipe, a hearty and wholesome dish perfect for cold-weather comfort. Yukon Gold potatoes are boiled until tender and then sautéed to golden perfection, adding a delightful crispness. They’re paired with nutrient-packed winter greens like kale or Swiss chard, simmered with garlic, red pepper flakes, and a splash of vegetable broth for a deeply savory taste. A drizzle of fresh lemon juice brightens the flavors, while a sprinkle of Parmesan offers an optional, indulgent finish. Ready in just 45 minutes, this versatile dish shines as a vibrant vegetarian main or a flavorful side, packed with vitamins and earthy goodness. It's the ideal way to savor seasonal produce and warm up on chilly days.
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Recipe Information
Ingredients
- 4 medium Yukon Gold potatoes
- 6 cups Kale (or any winter green like collards or Swiss chard)
- 3 tablespoons Olive oil
- 3 large Garlic cloves
- 0.5 teaspoons Red pepper flakes
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 0.5 cups Vegetable broth
- 2 tablespoons Lemon juice
- 0.25 cups Parmesan cheese (optional, for garnishing)
Instructions
Wash and peel the Yukon Gold potatoes. Cut them into bite-sized cubes, roughly 1-inch in size.
Bring a medium pot of salted water to a boil. Add the potato cubes and cook for 8-10 minutes, until they are fork-tender but not falling apart. Drain and set aside.
While the potatoes are boiling, wash the kale (or your chosen winter greens) thoroughly. Remove the tough stems and roughly chop the leaves.
In a large skillet or sauté pan, heat 2 tablespoons of olive oil over medium heat.
Add the minced garlic and red pepper flakes to the pan. Sauté for 30 seconds to 1 minute, until the garlic is fragrant but not browned.
Add the chopped kale to the skillet in batches, stirring until it wilts down and creates room for more. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Pour in the vegetable broth, cover the skillet, and let the greens simmer for 5 minutes to fully tenderize.
In another pan, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the cooked potato cubes and sauté for 5-7 minutes, turning occasionally to achieve golden, crispy edges.
Gently fold the sautéed potatoes into the skillet with the simmered greens. Stir to combine and adjust seasoning with additional salt and pepper to taste.
Drizzle the dish with fresh lemon juice just before serving. Garnish with grated Parmesan cheese, if desired.
Serve warm as a hearty side dish or enjoy as a vegetarian main course.
Nutrition Facts
Calories |
1555 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.1 g | 83% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 3791 mg | 165% | |
| Total Carbohydrate | 204.6 g | 74% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 11.8 g | ||
| Protein | 64.3 g | 129% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1576 mg | 121% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 5981 mg | 127% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
