In Atlanta, the month of March is our transition from cold
weather to warm. We typically have a bout with bad weather: my sweetheart and
I were married in March, (20 years ago!), and the weekend before, a huge snowstorm
blew into town, paralyzing the city and making us happy that we our celebration
was the next weekend.
This recipe combines the best of both seasons: winter and spring.
The end of kale and the beginning of baby potatoes. Super easy and very
delicious, it’s a wonderful way to incorporate the tastes of Asia, (coconut
milk and lemon), the last of kale and spring veggies like new potatoes.
Kale and
Roasted Golden Potato Salad
2 LBs Yukon Gold Potatoes, Chopped in 1” Pieces
¼ Cup Olive Oil
Kosher or Sea Salt and Freshly Ground Black Pepper to Taste
4 Garlic Cloves, Grated
½ Cup Grated Pecorino Romano
1/3 Cup Natural (No Sugar Added) Almond Butter
2 TBs Coconut Milk
Juice and Zest of 2 Lemons
1 LB of Kale, Julienned
Lemon Wedges and Toasted Chopped Almonds for Garnish
Step One
Preheat the oven to 450F. Toss the potatoes with the oil,
salt and pepper and place them on a sheet pan. Roast for 15 – 20 minutes, or
until almost done. Remove from the oven and stir in the garlic and cheese, and
return to the oven for about 5 minutes more.
Step Two
While the potatoes are roasting, puree the almond butter,
coconut milk and lemon juice and zest in a blender.
Step Three
Toss the julienned kale with the hot potatoes, and then toss
with the almond butter dressing. Serve garnished with almonds.

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