By now, most people know how nutritious Kale, the ubiquitous cold season green, is and how everybody should eat more of it. There are many great recipes for including kale in your everyday cooking — including a bunch of kid-friendly recipes VT Harvest of the Month developed for Farm-to-School programs.
I love this recipe for several reasons:
- easy – with only 3 ingredients and one pan, it doesn’t get any simpler.
- great fall and early winter recipe I can make with all locally grown food!
- can be a main dish for a lighter meal or a satisfying side dish.
- this is really good!
Potato, Kale, and Fennel Hash
- 1 medium bunch kale, thick stems removed, and leaves torn into bite-size pieces (about 10 cups)
- 3/4 pound red potatoes, cut into 1/2-inch pieces
- 1 large bulb fennel, chopped
- 3 tablespoons canola oil
- kosher salt and black pepper
- Heat the oil in a large skillet over medium heat. Add the potatoes and fennel, season with ¾ teaspoon salt and ¼ teaspoon pepper, and cook, tossing occasionally, until golden and tender, 15 to 20 minutes.
- Add the kale and cook, tossing occasionally, until wilted, 8 to 10 minutes more. Serve with hot sauce (optional).