Layered purple potatoes, then kale with pesto, and topped with an egg. This dish is perfect for a meal anytime of day such as brunch or dinner. Runny eggs work really well and help provide a sauce to the dish. Substitution options are different potatoes (my favorite are sweet potatoes) and our farm pesto Presto Pesto Recipe or your favorite jar. You could even make pesto with half fresh basil and half kale. I chose pesto as a sauce because I didn’t need additional oil, salt, and pepper – the pesto provides enough! Also, this dish is vegetarian but also goes great with grilled or roasted chicken.
Featured Veggies & Farms:
Lacinato Kale, Purple Potatoes, Eggs, Basil
Maya’s Farm, Crooked Sky, Pivot Produce, Whipstone, and Rhiba Farm
From, Chef Courtney at Nutrition Thyme RD
www.nutritionthymerd.com
Roasted Purple Potatoes with Kale and Pesto
Equipment
- Large Skillet
- Skillet
- Baking Sheet
Ingredients
- 2 tsp oil drizzle
- 4 cups purple potatoes small diced
- 1/8 tsp salt
- 1/8 tsp black pepper
- 4 tbsp pesto jar or homemade
- 8 cups kale no stems, chopped
- 4 each eggs
Instructions
- Preheat oven to 400 F
- In a bowl, toss diced potatoes, oil, salt, and pepper
- Place on baking sheet and roast for 45 min – 1 hr (however cooked/crispy you like potatoes)
- While potatoes are cooking, chop kale. Towards the end of potatoes cooking, begin cooking the greens.
- In a large skillet or pan, heat pesto and add the kale; Saute for 2-3 minutes
- Right before serving, cook the eggs any style
- Serve about 1 cup potatoes, 2 cups kale, and 1 egg
