Vermont Harvest of the Month (HOM) for November is kale! By now most people know how nutritious the ubiquitous cold season green is and how everybody should eat more of it. There are lots of great recipes for including kale in your everyday cooking – including a bunch of kid-friendly recipes HOM developed for Farm-to-School programs.
I love this recipe (that I found at RealSimple.com) for several reasons:
- easy – with only 3 ingredient 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!
- 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 the hot sauce (optional).