1 tablespoon olive oil
2 cloves garlic, minced
½ teaspoon fresh rosemary, minced
2 medium potatoes, cubed and steamed
2 cups kale, stems removed, leaves chopped
freshly grated Parmesan cheese or nutritional yeast
1. In a well-seasoned cast iron skillet, heat oil over medium heat (if you don’t have a cast iron skillet, use another skillet).
2. Add garlic, rosemary, potatoes, and greens and toss well to combine. Saute until greens wilt, about 4 minutes. Then smash the mixture down to a pancake shape with a spatula. Continue to cook for another 30-40 minutes, then serve sprinkled with Parmesan cheese or nutritional yeast.
Makes 4 servings