A super easy side dish that’s sure to please everyone, this skillet combines easy ingredients in a warming, savory combination.. with a hint of spice. For a full meal, add cooked chickpeas.
Potato, Kale, and Mushroom Skillet
2 russet potatoes, scrubbed and cut into 1/2-inch cubes
4 tablespoons extra-virgin olive oil, divided
2 small yellow onions, finely chopped
2 cloves garlic, finely chopped
1 1/2 teaspoon dried oregano
1/2 teaspoon red chili flakes
1 pound (454g) cremini mushrooms, sliced
1 bunch kale, stems removed and chopped
Sea salt to taste
Freshly ground black pepper to taste
Put the potatoes in a medium saucepan. Cover with water and two pinches salt. Bring to a boil then simmer until cooked through, about 8 to 10 minutes. Drain well.
Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the onions and cook until softened and browned, about 5 minutes. Add the garlic, oregano, and chili flakes, cooking an additional 1-2 minutes until fragrant.
Add additional olive oil to coat the bottom of the pan. Bring to high heat. Add the potatoes. Let cook for a few minutes, stirring infrequently, so the potatoes can brown (it is okay if they mash). Add the mushrooms, and continue to cook until the browned as well, adding additional olive oil as needed. Add the kale and cover with a lid, letting cook for a few additional minutes until wilted. Sprinkle with salt and pepper to taste. Serve warm.
(PS — sorry I’m a terrible photographer. Can someone give me lessons? And maybe a camera to go with it? Ha, ha…)