Don’t be fooled into thinking that this is purely a healthy recipe, sure it is vegan, but it also has a pleasant contrast of textures and enough spice to keep you interested.
Spicy Sautéed Kale with Citrus and Crispy Potatoes(serves 2)
Preheat your oven to 375F. Peel the potatoes (or leave the skin on and give them a healthy scrub). Chop into 3/4" square pieces. Heat a large skillet to medium heat. Add the olive oil and the potatoes. Sautee, tossing every few minutes until brown on all sides (about 15 minutes). Sprinkle and toss with a pinch of salt. Transfer to a oven-proof pan and into the oven.
Remove the skin from the clove of garlic and add to the pan along with the chili flakes. Stir for 30 seconds, or until garlic is golden brown. Remove garlic. Remove the ribs from the kale and chop roughly. Add to the pan along with a large pinch of salt.
Toss the kale throughly until it starts to wilt. Wash the lemon thoroughly and zest it. Add the zest to the kale. Cook for another 5 minutes, or until nice and soft. Remove the potatoes from the oven. Allow a piece to cool enough to test and make sure they are cooked through. (If not return the potatoes to the oven and turn the heat off under the kale. Reheat when potatoes are cooked). Drain any excess water off the kale. Toss the potatoes into the kale pan and juice the lemon over top. Taste and add salt and pepper as necessary.