Sage roasted potato wedges with kale makes a flavorful and nutritious side. Lacinto (also known as Tuscan or Dinosaur kale) can easily be substituted with Swiss Chard. This is a naturally vegan and gluten-free recipe.
1kglarge potatoes,peeled, cut in half lengthwise and then cut into wedges (depending on size, 6-8 wedges per potato)
3tablespoonsextra-virgin olive oil,plus 1 1/2 tablespoons more
1large bunch of lacinato kale,stem removed and sliced into thin ribbons*
crushed red pepper flakes,to taste
grated parmesan cheese,to garnish (optional)
Preheat oven to 375°F / 190°C and line a baking sheet with parchment paper.
Toss the potato wedges with 3 tablespoons olive oil so they are coated in the oil, add the sage leaves, toss again and season with salt and pepper. Spread the potatoes in a single layer on the baking sheet and roast in the oven for 30 minutes, flip over the wedges, add the garlic and continue roasting until golden, about another 30 minutes. Finally, increase the temperature to 400°F / 200°C and cook until crisp, about 15 more minutes. Remove from the oven and season with a little more salt.
While potatoes are roasting (when 30 minutes left), sauté the shallots in a large skillet with 1 1/2 tablespoons olive oil over medium-low heat for about 15 minutes or until browned and caramelized.
Add the kale to the shallots and sauté until the kale is thoroughly wilted, stirring often. About 8-10 minutes.
Gently combine the kale and potatoes in a large serving bowl. Sprinkle with red pepper flakes. Garnish with parmesan cheese, if using. Add additional sea salt to preference. Serve immediately and enjoy!
If you can’t find lacinato kale, use Swiss chard instead.