Roasted Yukons, Turmeric, Garlic and Kale

Serves 4

6 Yukon Gold potatoes, medium size B

1 Cup Kale, chiffonade

1/2 Onion, red, sliced

1 Garlic, clove sliced

2 Tbsp Coconut oil

1/4 Tsp Turmeric, julienne

1 Tsp Oregano

Directions:

  1. Preheat oven to 400 degrees
  2. Rise and dry the potatoes and cut into quarters
  3. Melt 1 Tbsp coconut oil on a 12×16 baking sheet
  4. Toss the potatoes in the coconut oil and lay flat, bake for 45minutes and reserve
  5. In a large sauté pan add 1 Tbsp coconut oil, the garlic and turmeric
  6. When the turmeric and garlic start to fry add the red onion and cook on medium heat until lightly golden brown
  7. Add the kale and quickly wilt
  8. Add the potatoes and oregano and toss
  9. Season with salt and pepper to taste

 

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