Servings: 3    Difficulty: easy


  • 1 lb. small potatoes sliced ( about 1/2 inch thick)*
  • 1/4 cup small diced yellow onion*
  • 1/4 cup oil of choice (olive oil, rendered bacon fat or vegetable oil)
  • 2 1/2 cups low sodium stock (chicken or vegetable)
  • 1 tablespoon kosher salt
  • 2 teaspoons fresh ground black pepper
  • 2 tablespoons chopped fresh rosemary*
  • 2 cups rinsed and chopped kale*


  1. Heat up a heavy bottom pan or cast-iron skillet until it starts to smoke a little.
  2. Add the oil and onions and start to brown for a few minutes.
  3. Add the potatoes, seasoning, and Rosemary then continue to cook for 2 minutes. Once the potatoes start to brown, add in the stock and bring to a boil. Make sure the potatoes are spread around the pan evenly.
  4. Cover the pan with a tight-fitting lid and reduce the heat to medium for about 10 minutes.
  5. Continue to cook the potatoes until tender and the liquid has almost totally evaporated.
  6. Add in the kale and cover again for 5 more minutes until the kale is wilted and the potatoes have browned.
  7. Uncover the pan and stir the kale into the potatoes.
  8. Check for seasoning to taste and enjoy!