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Recipe: Roasted Kale with Purple Potatoes from Dig Inn


Roasted kale with purple potatoes by Dig Inn
Dig Inn’s Roasted kale with purple potatoes with carrots (Photo: Dig Inn)

 

Think all potatoes are created equal? Unlike their white and yellow cousins, blue potatoes are full of carotenoids and anthocyanin, pigments that give them a vibrant, ruby color—and a bump of extra antioxidants (we’re talking four times more than the meager Russet), plus other healthy benefits.

When we heard healthy-fast-casual spot Dig Inn dressed up kale with these blue beauties, we rerouted lunch plans faster than you can say “veggie market plate” and nabbed the recipe.

The steamed kale creates a delicious savory balance with the starchy potato, while the sweet carrots bring a measured sweetness—and tons of vitamin A.

Make this recipe when you’ve got some spare time on the weekends (like today), and enjoy the leftovers well into the middle of the week. To make sure that happens, we advise putting some immediately into Tupperware before you tuck in. It’s that yummy. —Sarah Sarway

Roasted Kale with Purple Potatoes

Kale
2 bunches kale or 1 1/2 lb. prepped
2 garlic cloves
1 tbsp vegetable oil
1/4 tsp sea salt
5 turns of black pepper from a mill

Purple Potatoes and Carrots
1.5 pounds potatoes, purple colored
1/2 pound carrots
2 tbsp canola oil
1/2 tsp sea salt
1/2 tsp Hungarian-style paprika powder
5 turns black pepper from a mill
1 tsp fresh thyme leaves

1/4 cup fresh parsley
1 tbsp extra virgin olive oil

Preparation 

Kale
1. Cut off kale steams and throw out. Cut kale into 1-inch long pieces and place them in a bowl of water. Dry the kale in a salad spinner or using paper towels.
2. Peel and slice garlic 1/8 inch thick.
3. Heat oil in a gallon-sized pot using a high heat setting, add sliced garlic and cook for 30 seconds. Add kale and cook for 10 minutes, stirring every 3 minutes to prevent scorching.
4. Season with salt and pepper.

Purple Potatoes and Carrots
1. Pre-heat oven to 450 F.
2. Clean potatoes and carrots with warm water. Slice potatoes with a Mandolin or a knife 1/8 inch thick.
3. Toss veggies in a bowl with sea salt, paprika powder, black pepper and thyme. Spread the mixture onto a baking sheet.
4. Bake veggie mixture for 15 minutes. Potatoes should be soft at this point—if not, roast for an additional 5 minutes.

Assembly: Chop 1/4 cup fresh parsley and toss with warm kale, and potato/carrot mix. Season with sea salt, pepper and a tbsp of extra virgin olive oil.

For more information, visit www.diginn.com