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Roasted Potatoes with Kale, Gravy and Biscuits

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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.

  • Author: Mary Leir
  • Prep Time: 20
  • Cook Time: 30
  • Total Time: 50 minutes
  • Yield: 4 Servings 1x

Ingredients

Scale
  • 1 1/2 pounds small potatoes, cut into quarters
  • 1 red or yellow onion, halved and thinly sliced
  • Extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 1 bunch kale, washed, dried, stems removed, cut into 1/2” pieces
  • Gravy
  • Biscuits

Instructions

  1. 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.
  2. 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.
  3. Serve with gravy and biscuits.

Find it online: http://shiftycrafty.com/roasted-potatoes-kale-gravy-biscuits/