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
Notes
The kale will cook down a lot, so when done sautéing divide kale into 4 portions
Runny eggs work really well and help provide a sauce to the dish
*Every stove and oven (kitchen appliance) is different, use your judgement while cooking