Potato Salad...not your typical version

Each week we receive our weekly veggie farm share and Kale is one of the main items included. If you've never had Kale, never heard of it or are scared of it :-) I encourage you to seek it out and make the recipe below or find others with it. Not only does it have a great taste, it also is highly nutritious.

Kale is considered to have powerful antioxidant properties. It is very high in beta carotene, vitamin K, C, and is is rich in calcium.  It's also believed to have potent anti-cancer properties. In summary, it's super healthy!

Well I love potato salad, but I'm also picky about it and I'm always looking/trying different version to fall in love with.  I was searching for a new Kale recipe and stumbled across this interesting Wilted Kale & Potato Salad. Sounds strange right? This turned out to be the best recipe and is now one my top go-to side dish recipes. The other great thing about it is how Healthy, Flavorful and Easy it is.  Here's the recipe:

Wilted Kale & Potato Salad

• 1/4 cp of olive oil
• 4 cps of cubed Potatoes (peeled)
• 4 cps of Kale (cut out/discard the stem, slice the Kale into thin slices)
• 2-4 bulbs of Garlic (minced)
• Pinch or two of fresh or dried Thyme
• 1/3 cp of Grated Parmigiano-Reggiano
• 4 tbsp of fresh Lemon
• 1/4 cp of Tahini (make sure it's well stirred)
• 3-4 tbsp of Water

Preheat oven to 450. Toss cubed potatoes with olive oil and season with Salt and Pepper.  Spread the potatoes evenly out on pan in single layer and roast for 12 min (turn potatoes over 5-7 min into roasting). Stir in thyme and 1/2 of minced garlic and roast for an additional 10 min. Sprinkle cheese on top of potato mixture and roast for an additional 5 minutes until cheese is melted and potatoes are golden/crispy.

While the potatoes are cooking, prepare and slice up the Kale and place in a large bowl. Next, put the dressing together by pureeing the tahini, water, lemon juice, garlic and some salt (3/4 tsp) in a blender or mixer (puree or blend until it's creamy).  If the mixture it too thick (you want it to be the consistency of dressing) you may need to add a little more water.

Once the potatoes are done, immediately pour the potatoes and left over oil into the big bowl of sliced up Kale.  If there isn't much oil left, drizzle a glug or two into the potato/Kale mixture. Toss until both are mixed together well. Then pour in the Tahini mixture, again mix well. Taste and add any additional seasoning if needed...for example more lemon, salt or pepper. Enjoy!

You can eat this as a main dish or side dish. We had it as a main dish with a side of red kidney beans mixed with lemon and salt...the beans gave us the protein to offset the carbs in the potatoes.  We made a large bowl and had 0 left-overs. My 5 year old liked it and my 14 mth old devoured it!!