HOLLA
This is yum…great hot right after you make it and nummy the next day cold. I ate it on my way back from a gig the other night. In my car. While talking on the phone. On the highway. During construction. While putting on mascara. And breastfeeding. Not really.
- 2 pounds Yukon Gold potatoes, cut into 1-inch pieces
- 1/3 cup olive oil
- pinch of sea salt
- 2 tablespoons water
- 3 tablespoons fresh lemon juice
- 3/4 pounds kale, stems and center ribs discarded and leaves very thinly sliced crosswise
PREPARATION
Preheat oven to 450°F with rack in upper third.
Toss potatoes with oil and 1/2 teaspoon each of salt and pepper in a large 4-sided sheet pan, then spread evenly. Roast, stirring once, 10 minutes.
Meanwhile, water, lemon juice, and 1/2 teaspoon salt in a blender until smooth, about 1 minute. (Add a bit of water if sauce is too thick.)
Toss kale with hot potatoes and any oil remaining in pan, then toss with sauce and salt and pepper to taste.
If it doesn’t look just like this. You suck, throw it in the garbage and do it over.
*WARNING: This website is meant to suggest things for people with sulfite allergies. There are many different types and degrees of food intolerences out there,. Many of them can be dangerous. I am, contrary to what you all may think reading my genius blog, I am NOT an expert on this. So please don’t sue. Thank You.
