And if you need another idea for the kale and potatoes, how about the recipe for Garlic-Braised Greens and Potatoes down below? I have two heads of garlic left from earlier in the year, and again, maybe you do, too.
Ingredients:
6 tablespoons extra-virgin olive oil, divided 5 garlic cloves, thinly sliced 1 large oregano sprig Collards, kale, Swiss chard (or any combination), leaves coarsely torn Kosher salt and black pepper 1 pound potatoes, cut in bite size pieces 2 tablespoons minced shallot 1 tablespoon lemon juice 1/4 cup chopped parsley, divided Pinch of red-pepper flakes (optional) Crusty bread, for serving
Preparation:
Heat oven to 350 degrees.
In a large Dutch oven, combine 4 tablespoons oil with garlic and oregano; heat over medium until garlic is fragrant but not browned, about 1 minute. Add a batch of the greens and stems and 1/2 cup water; season with salt and pepper, and stir until wilted. Add the remaining greens in batches, seasoning with salt and pepper and stirring until wilted before adding the next batch.
Once all the greens have been added, stir in the potatoes. Add 1/2 cup water and the remaining 2 tablespoons oil, and bring to a boil. Cover with the lid and move Dutch oven to oven and then bake until greens and potatoes are tender, about 30 minutes. Remove from oven and discard oregano sprig.
Add shallot, lemon juice and half of the parsley to the pot, and mix well. Season to taste with salt and pepper. Transfer greens and potatoes to a serving platter and spoon over any sauce remaining in the pot. Garnish with red-pepper flakes (if using) and the remaining parsley. Serve warm or at room temperature, with crusty bread.