potatoes, cut into 1/2-inch pieces
large bulb fennel, chopped
kosher salt and black pepper
medium bunch kale, thick stems removed and leaves torn into bite-size pieces (about 10 cups)
hot sauce, for serving
- Heat the oil in a large skillet over medium heat. Add the potatoes and fennel, season with ¾ teaspoon salt and ¼ teaspoon pepper, and cook, tossing occasionally, until golden and tender, 15 to 20 minutes.
- Add the kale and cook, tossing occasionally, until wilted, 8 to 10 minutes more. Serve with the hot sauce.