Cooking with Seasonal Ingredients: Kale and Potatoes

Thanks to Market Manager Kim Hunter for sharing this recipe. It’s quick, inexpensive and loaded with flavor and nutrients. Plus, all the fresh ingredients are currently in season in North Carolina—buy them at the farmers’ market!

Kale and Potatoes
(4 servings as a side dish, 2 servings as a light main course)

Ingredients:
Extra-virgin olive oil
1/2 onion, chopped
2 medium potatoes, chopped into 1/2 inch squares
1 T finely chopped red pepper, if desired
1 bunch of kale, chopped and ribs discarded
1 clove garlic, minced
Salt and pepper
4 slices of bacon from a local producer, fried in skillet then drained and coarsely chopped

Instructions:
If using bacon, fry in skillet until crispy. Remove bacon and excess grease from pan. Drain bacon, set aside.

Add about 1T olive oil to the skillet, just enough to coat the bottom. Once heated, add onion, potatoes and red pepper (optional). Sauté on medium heat about 10 minutes, until onion is slightly browned and potatoes are just tender. Add chopped kale, garlic and 2 T water to pan. Sauté for an additional 3-5 minutes until kale begins to darken in color and is slightly wilted. Add salt and pepper to taste.

Remove from heat and stir in chopped bacon. Serve.