Go Back
–+ servings

Roasted Purple Potatoes with Kale and Pesto

Courtney Christy
No ratings yet
Print Recipe Pin Recipe
Prep Time 7 minutes
Cook Time 45 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 280 kcal

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

Nutrition

Serving: 2cupsCalories: 280kcalCarbohydrates: 44gProtein: 10gFat: 9gSaturated Fat: 1gCholesterol: 5mgSodium: 276mgPotassium: 1395mgFiber: 4gSugar: 2gVitamin A: 13689IUVitamin C: 195mgCalcium: 246mgIron: 3mg
Keyword Egg, Kale, Pesto, Purple Potatoes
Tried this recipe?Let us know how it was!