Portuguese Potatoes and Kale
Potatoes coated with a Portuguese spice blend are grilled and served on a bed of baby kale with a Maple Vinaigrette. Great side for grilled pork.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 3 servings 1x
- Category: Side
- Cuisine: Portuguese
Ingredients
Scale
- 3 ozs baby kale
- 5 tbsp extra virgin olive oil, divided
- 1 tbsp maple syrup
- 2 tsp apple cider vinegar
- salt & pepper to taste
- generous pinch saffron
- ½ tsp paprika
- ½ tsp garlic
- ½ coriander
- ½ salt
- 1 lb red potatoes, scrubbed and cut into 1 inch thick slices
Instructions
- Prep the kale: combine 2 tablespoons of the olive oil with the maple syrup and cider vinegar. Add salt and pepper to taste.
- Toss the kale with the vinaigrette in a large bowl, and set aside.
- Make the spice blend: combine 3 tablespoons olive oil with the paprika, garlic, coriander and salt.
- Boil water for the potatoes. Add the potatoes, and boil until they are just beginning to get soft, 8 to 10 minutes. Drain the potatoes when ready, and rinse with cold water.
- When the potatoes are well-drained, place them in a large bowl. Gradually pour in the spice mixture. and gently move the potatoes around in the bowl so all the potato pieces are coated with the mixture.
- Preheat a grill to medium high. Carefully place the potato slices on the grill. Grill for about 5 minutes on one side, then carefully turn to grill for another 5 minutes. The potatoes should be cooked through and getting some nice grill marks. Remove the potatoes from the grill and place on a platter.
- Plate the kale, filling about 1/2 of a plate. Place a couple potatoes on top of the kale, and serve your protein alongside the potatoes and kale. Enjoy the potatoes and kale together along with your meat.
Find it online: https://cookingchatfood.com/portuguese-potatoes-and-kale/
