Kale Pesto and Seared Potatoes

Image

(vegan, gluten free, dairy free)

The real star of this dish is the kale pesto. You can make seared potatoes anytime, right? This is pretty simple, healthy, and packs an antioxidant punch. The kale brings a solid dose of vitamin A, vitamin C, iron, B-6, and calcium. The pecans deliver essential fatty acids and antioxidants in addition to iron, calcium, protein, and vitamin E.

This is a perfect Sunday night concoction. You can store the pesto for a couple of days in the refrigerator – it keeps similar to hummus and can be used in a similar fashion. Think – as a dip for veggies, topping for crackers, or as a sandwich spread.

Ingredients (Kale Pesto Sauce):

  • A plate full of kale
  • 1 cup of pecans
  • 1 small sweet onion
  • 2 cloves of garlic
  • ¼ cup of cold pressed olive oil
  • A bit of water
  • Salt, pepper, and red pepper flakes to taste

Ingredients (Seared Potatoes):

  • 2-3 red potatoes
  • A sliver of onion
  • Olive oil
  • Sea salt and pepper to taste

Equipment:

  • Cutting board
  • Food processer
  • Sharp knife
  • Pot
  • Frying pan (use a cast iron skillet if you have it)

For the kale pesto:

Image

Wash the kale and shake excess water from the leaves. In this recipe, I used red kale since it was the freshest this week, but feel free to use any type of kale. Lay flat on a clean towel while you prepare the other ingredients. Roughly chop the onion and garlic first and then roughly chop the kale. Add these ingredients to the food processor, only adding about ¼ of the total ingredients at a time. Cut the dry ingredients with 1 tbsp of olive oil and a bit of water. Blend in the food processor. When the mixture starts to look like green hummus, add more of the kale/onions/pecans/garlic. Add olive oil as you go and a bit of water as needed.

Within about 5 minutes of blending and adding ingredients, you should be finished. Add 1 tsp of salt, pepper, and red pepper flakes.

Image
For the seared potatoes:
On the stove top, boil several cups of water. Wash and cut (don’t peel) the red potatoes into 1 inch pieces. Add to the boiling water and boil until you can easily stick a fork into them (approximately 7-10 minutes, careful not to overcook). When the potatoes are finished, drain and set aside.

In the cast iron skillet, heat olive oil and onions until golden brown. Turn the heat down to medium and add the potatoes, turning periodically so that each side becomes golden brown. (10-15 minutes).

Image

Remove from the heat and top with the kale pesto sauce. Serve with a small spinach or kale salad.

Advertisements

About chelseaeva

recipe developer, nutrition guru, food policy geek.
This entry was posted in Uncategorized. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s