Kale and Roasted Potato Salad

There are many delicious versions of this salad out there, but this is my favorite.  I used to make it a lot a few years ago, but I got a little burned out and took a break from it.  I dusted the recipe off yesterday, though, and made it for Queenie’s lunch (and my breakfast – yum).  When she saw it, she jumped for joy.  It is officially back in the rotation.

The recipe came from the Martha Stewart Living magazine from some years back.  Happily, the recipe was vegan to begin with, so I didn’t need to do any tweaking.  To make it, roast about a pound and a half of sliced potatoes (fingerlings are perfect) and some thinly sliced red onion in a little olive oil, salt and pepper until the potatoes are tender and the onions caramelize (about 40 minutes at 450), stirring them once or twice during the cooking process.  Some of the potatoes will get crispy and some of the onions slightly burnt, but I love it that way.  If you don’t, you’ll need to keep a close watch on them.  Meanwhile, whisk together 1-1/2 teaspoons of Dijon mustard, 1 tablespoon lemon zest and 2 tablespoons of lemon juice in a small bowl and have it standing by.  In a large skillet, cook 1 clove of garlic in olive oil until lightly browned (about 2 minutes), then add a pound of kale that has been cleaned, stemmed and chopped into large pieces (2 bunches of lacinato kale did the trick for me).  Cook until the kale is wilted and tender, about 6 minutes, then add the mustard-lemon mixture and toss to coat.  Sprinkle with a little salt, and then toss with the potatoes.  Voila!  Great texture, wonderful taste.  Happiness in a bowl.

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Enjoy!  xo

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