Roasted Potatoes with Kale, Gravy and Biscuits
Roasted potatoes with sautéed kale is great all by themselves. Why not make them fantastic and serve them with gravy and the best ever home made drop biscuits?
Any leafy green–from broccoli rabe (or finely chopped broccoli or broccolini) to chard to collards–would work well in the recipe. Mashed potatoes with the kale mixed in would be really good, too.
- Prep Time: 20
- Cook Time: 30
- Total Time: 50 minutes
- Yield: 4 Servings 1x
Ingredients
Scale
Instructions
- Preheat oven to 450° F. In a large bowl, toss potatoes and onion with enough olive oil to coat. Season with salt and pepper and toss again. Spread mixture in a single layer on a rimmed baking sheet (use a 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, 20 to 35 minutes.
- Heat 2 tablespoons olive oil in a large straight-sided skillet over medium-high heat. Add kale and season with salt and pepper. Cook, stirring occasionally, until wilted, about 6 minutes. Toss with potatoes.
- Serve with gravy and biscuits.
Inspiration:
https://www.thekitchn.com/recipe-kale-and-potato-gratin-side-dish-recipes-from-the-kitchn-63094
https://www.marthastewart.com/1526995/kale-and-roasted-potato-salad