Kale and Roasted-Potato Salad

By Debbie54

Ingredients

• 1 ½ lb small potatoes, such as Red Bliss or fingerling, sliced ¼ inch thick
• 1 red onion (10oz), halved and thinly sliced
• 1Tbsp plus 2 tsp extra virgin olive oil
• 1 ½ tsp Dijon mustard
• 1 Tbsp finely grated lemon zest
• 2 Tbsp lemon juice
• 1 garlic clove, thinly sliced
• 1 lb kale, trimmed, cut into large pieces (about 16 cups), and rinsed well, water still clinging to leaves

Preparation

Step 1

1)Preheat oven to 450°. Combine potatoes, onion slices, 1 Tbsp oil, and ¾ tsp salt on a rimmed baking sheet. Season with pepper, and toss. Spread mixture in a single layer (use second sheet if necessary). Roast, stirring potatoes and scraping bottom of sheet about every 10 minutes, flipping halfway through, until potatoes are brown and crisp, 40-45 minutes.

2)Combine mustard and lemon zest and juice in a bowl. Heat remaining 2 tsp oil in a large straight-sided skillet over medium-high heat. Add garlic, and cook, stirring constantly, until golden brown, about 2 minutes. Add kale, cook stirring occasionally, until wilted, about 6 minutes. Add mustard-lemon mixture; toss to coat. Cook until heated through. Sprinkle with ¼ tsp salt, and season with pepper. Toss with potatoes.